The pumpkin chicken breast is for everyone who says, “chicken breast is boring.” So, to start, you can use chicken breast because, let’s face it, it’s never missing in the fridge, or like I sometimes do, use deboned chicken thighs. I find them at the supermarket. If I don’t find them, with a little patience, I remove the bone, and if you don’t have time or desire, you can have the butcher do it for you. And then a nice pumpkin cream that envelops the meat will do the rest: a good, rich, and tasty dish. Prepare some bread because with this pumpkin chicken breast, you’ll need it!
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz chicken breast (or 2 deboned thighs)
- 2 sprigs rosemary
- 1 oz soffritto mix (celery, carrot, onion)
- 1/4 delica pumpkin
- to taste cornstarch
- 2 tbsp white wine
- to taste salt
Tools
- 2 Cutting Boards
- 2 Knives
- 1 Casserole shallow
- 1 Immersion Blender
Steps
In a shallow casserole, heat the oil with rosemary and soffritto mix, add the pumpkin peeled and cut into cubes. Let it cook until soft. Transfer it to the immersion blender cup, blend and set aside. Coat chicken pieces in cornstarch. Transfer them to the same pan where the pumpkin was cooked and let them brown well, then deglaze with white wine. When the wine has evaporated, add the pumpkin cream to the chicken and mix well to blend the flavors. Adjust the salt. Serve the chicken hot.
