INGREDIENTS
1 lb
butternut squash
2 tbsp
water
1/2 tsp
salt
4 tsp
olive oil
20 ozs
chicken breast cutlets
1 serving
salt and pepper
1/2 cup
reduced sodium chicken broth
3 tbsp
maple syrup
2 tbsp
creamy dijon mustard
1 tbsp
grain dijon mustard
1 tbsp
apple cider vinegar
2 tsp
cornstarch
1 tsp
thyme
3
garlic cloves
3 cups
spinach leaves