Sprinkle chix all over with cinnamon and garlic salt Heat frying pan over medium-high. Add oil. Cook chicken until springy when pressed, 3 to 4 min per side, then remove to a plate. Loosely cover with foil. 3.Pour broth into frying pan. Add squash. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, 8 to 10 min. 4.Add onion during the last minute of cooking. Using a potato masher, coarsely mash squash, adding more broth if you like a creamier texture.