Mary DiSomma's Apple Cider Chicken with Apples and Butternut Squash Recipe for Peoria Magazine

Preheat the oven to 425 degrees.
Place chicken breasts between paper towels and pat dry. In a small bowl, combine 1 tablespoon olive oil, paprika, cumin, pepper and salt. Smear the chicken breasts with the olive oil mixture to coat.
In a mixing bowl, combine the butternut squash cubes with the sliced apple and remaining 1 teaspoon olive oil.
Place a 10-inch cast iron skillet on medium high heat. Heat for 4 minutes. Carefully place the chicken pieces, skin-side down, in the pan. Cook without turning for 4 to 5 minutes or until the chicken skin turns a nice brown color. Turn chicken and cook for 2 more minutes. Place the chicken on a paper towel-lined plate. Reduce heat to medium.
Melt the butter in the cast iron skillet used for the chicken. Sprinkle the flour over the butter. Cook for 1 minute, whisking constantly.
Add the apple cider, mustard, maple syrup and soy sauce. Stir to combine. Bring mixture to a simmer. The sauce will begin to thicken.
Place the chicken breasts, skin-side up, back into the pan with the sauce. Disperse the squash and apple mixture evenly around the chicken.
Place the skillet into the preheated oven. Roast for 25 minutes or until the chicken reaches 165 degrees on a meat thermometer.
To serve, cut the chicken breasts into slices. Divide the chicken slices among 4 plates along with the squash and apples. Drizzle the apple cider sauce over the chicken and garnish each plate with a sprig of fresh thyme.

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