1 hr 5 min
2 (16-ounce) whole chicken breasts
2 1/2 cups chicken broth
2 tablespoons Land O Lakes® Butter
1 medium (2 cups) butternut squash, cubed, peeled
1 large (2 cups) apple, cut into 1/2-inch pieces
1 1/2 cups chicken broth
1 cup frozen whole small onions
1 (15-ounce) can diced tomatoes
2 tablespoons chopped fresh marjoram leaves*
1/2 teaspoon coriander
1/8 teaspoon ground red pepper
1/4 cup all-purpose flour
Pesto, if desired
*Substitute 1 tablespoon dried marjoram leaves.
Place chicken, 2 1/2 cups chicken broth and butter into 4-quart saucepan. Cook over medium-high heat 5-7 minutes or until liquid comes to a full boil.
Reduce heat to low. Cover; continue cooking 35-45 minutes or until chicken is fork tender. Remove chicken; let cool. Skin, bone and cut chicken into 1/2-inch pieces; set aside.
Melt butter in 10-inch skillet until sizzling. Add squash and apple; sauté 5-7 minutes or until crisply tender; set aside.
Stir in 1 cup chicken broth, onions, tomatoes, marjoram leaves and red pepper. Cook over medium-high heat 8-10 minutes or until mixture comes to a full boil.
Reduce heat to low. Cover; continue cooking, stirring occasionally, 10 minutes. Stir in chicken, squash and apple. Cover; continue cooking until heated through.
Whisk remaining chicken broth and flour together in bowl until smooth; stir into stew. Continue cooking, stirring often, until mixture comes to a full boil. Boil 1 minute.
Top individual servings with pesto, if desired.