1 bunch Baby Beets, washed with tops trimmed
1 small Butternut Squash, peeled, seeded and diced
1 head Bibb Lettuce
2 tablespoons Fresh Chives, cut on the diagonal into 1” pieces
1 tablespoon Fresh Sage, stemmed and chopped

2 Boneless Breasts of Chicken
Salt & Pepper, to taste
2 tablespoons Extra Virgin Olive Oil
½ cup Chicken Stock
1/8 cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil

1. Put scrubbed beets into a 4-quart saucepan filled with cold water.  Place over high heat and bring to a boil.  Cook until beets can be pierced easily with a fork or knife – approximately 20 minutes.  Remove from heat and drain.  Rinse with cold water until room temperature.  Remove skins and slice each beet into 4 quarters.
2. While the beets are cooking heat a second pan filled with water over high heat.  Add butternut squash and bring to a boil.  Remove from heat and drain.
3. In a large bowl add the lettuce, chives and sage.  Toss together and add beets.
4. Season the chicken with salt and pepper and heat a sauté pan over medium-high heat.  Add 2 tablespoons of oil and chicken.  Sauté until golden brown on first side – about 8 minutes.  Turn the chicken over and sauté roughly 5-7 minutes or until thoroughly cooked.  Remove from heat.
5. Deglaze pan with chicken stock, scraping bottom of pan.  Bring to a boil and continue to cook until reduced by half.  Remove from heat.
6. Whisk in ¼ cup oil and the vinegar.  Pour over seasoned greens and beets.
7. Slice chicken into ¼” slices and place over greens.