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© Lillys-Table.com Photo of Creamy Dijon Chicken with Seared Figs over Spaghetti Squash
 

Tags: Gluten-Free Low-Glycemic Nut Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Creamy Dijon Chicken with Seared Figs over Spaghetti Squash

 

Let’s face it. Spaghetti Squash is not that glamorous. As my husband laid complaints about the humble vegetable’s lack of interest, I proclaimed I would make the sexiest spaghetti squash dish. Ever. As summer comes to an end figs grace us with their presence just as winter squash peeks out. The combination seemed irresistible and I hope you agree that spaghetti squash has never been so stylish. If you can’t find fresh figs- just rehydrate dry figs in a dish of steamy hot red wine or broth.

Ingredients

  • 1 spaghetti squash, small, cut in half and remove the seeds
  • ½ teaspoon salt, divided
  • 2 tablespoons butter, salted, divided
  • 1 tablespoon olive oil
  • 1 onion, small, cut into slices
  • ½ cup brown rice flour, regular all-purpose flour works too
  • ¾ lb chicken tenders (breast)
  • 1 pint fig, or 1/2 cup dried and rehydrated in a cup of warm water for 15 minutes
  • ½ cup amaretto, or sweet white wine
  • ½ cup half and half, or cream if you prefer
  • 1 tablespoon whole-grain mustard, or more if desired
  • ¼ cup pecan, crumbled, optional
  • 2 tablespoons feta cheese, optional if you like it salty

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Place the halves of spaghetti squash on a baking sheet and fill the hollow parts with a generous splash of water and a pinch of salt. Bake for 20-35 minutes (depending on the size) until a butter knife inserted into the flesh goes in smoothly.

Meanwhile, place a deep skillet over medium heat. Drizzle in a splash of olive oil and half of the butter. Once hot, place the onion slices in and cook until they gain a bit of color and are just starting to wilt. Remove from the heat leaving behind as much oil as possible.

While the onions cook, place the flour (rice or all-purpose) in a shallow dish with a pinch of salt. Dip and dredge the chicken tenders on each side until coated. Shake off any excess flour.

When the pan is free, add a splash more butter or oil if needed and sear the chicken on each side. Spread the tenders out in the pan, not overlapping, and sear on one side about 2-5 minutes until golden. Then flip and repeat on the other side. You may need to sear the chicken in two batches.

Meanwhile, quarter the figs.

When the pan is free add in the figs and quickly sear on at least one side. Try not to mash the delicate figs. Remove from pan and set aside.

Deglaze the pan, by pouring in the amaretto or white wine. Stir up all of the brown bits of goodness stuck on. Scrape them up from the pan and whisk in.

Pour in the half and half and whole grain mustard. Whisk for 2-3 minutes until the sauce is thickened. To test, dip a spoon in, turn it over and run your finger along the back of the spoon. Your finger will make a line between the thickened sauce. If it is too thin, it will just run off the spoon.

Plate the spaghetti squash by draining off any excess water. Scoop out the squash and toss it lightly with a fork. Add a bit of olive oil or butter if it needs more flavor.

Place the chicken pieces in the pan with the sauce to warm back up slightly. Place on top of the squash, drizzle on the sauce, top with the figs, golden onions and a sprinkle of pecans.

If you like it a bit more savory, try sprinkling on the salty feta.