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Recipe At A Glance

  • 12 ingredients
  • Over 30 minutes
  • 6 Servings

Change it up this fall season with Chef Billy Parisi’s delicious Flattened Chicken with Pumpkin Butter and Braised Red Cabbage!


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Recipe Ingredients

For the Chicken:
  • 1 whole roasting chicken
  • 7.5 oz. Smart Balance Butter and Canola Oil Blend
  • 1 cup canned pumpkin
  • 2 Tbsp. of maple syrup
  • 2 Tbsp. of chopped fresh sage
  • Kosher salt and fresh cracked pepper to taste
For the Cabbage:
  • 1 oz. Smart Balance Butter and Canola Oil Blend
  • 1 peeled and sliced red onion
  • 1 head of sliced red cabbage
  • 1/2 cup red wine vinegar
  • 1/3 cup of light brown sugar
  • Kosher salt and fresh cracked pepper to taste

Recipe Directions

  • Preheat the oven to 400°.
  • Remove the backbone from the chicken using kitchen shears and lay it flat, skin side up on a sheet tray lined with parchment paper and bake in the oven for 60 to 70 minutes or until golden brown and cooked through.
  • In a medium bowl whisk together the butter, pumpkin, maple, sage and salt and pepper until combined. Keep cool.
  • Cabbage: In a large sauté pan over medium high heat add in the butterand cook the onions for 10 to 15 minutes or until browned and tender.
  • Next, add in the cabbage and sauté for 10 to 15 minutes over medium heat. Stir in the vinegar, brown sugar, salt and pepper and braise for 10 minutes.
  • Serve the cabbage alongside the roasted chicken with the pumpkin butter.

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