February 10, 2017
Dinner, Main Dish, Soups/Stews,
Poultry, Chicken, Eastern European, Sunday Dinner, Stove Top, No Eggs, Boneless Pieces more
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"This was translated from Czech so just do a standard stew chicken breast in a sauce of pumpkin and mushrooms"
To to the chicken breast, season with salt, freshly ground pepper, thyme, and add 1 tablespoon olive oil. Mix thoroughly.
Then add 2 tablespoons of flour and thoroughly coat the breast in it, set aside.
Slice the pumpkin into several small pieces, then remove the skin, then remove the seeds. Slice the flesh cut into cubes.
Slice the mushrooms.
Slice the onion into cubes.
In a large pot, heat 1 tablespoon butter, and 1 tablespoon oil
Add chicken and fry on higher heat for about 2 minutes without stirring until the bottom of the lightly browned. Remove to a plate.
To the same pan, add 1 tablespoon of olive oil and toss the mushroom slices and onions. Fry on higher heat for about 1 - 2 minutes, or until browned. Transfer down on the plate.
To pot add in the pumpkin, 1/2 tablespoon butter, salt. Fry for about 2-3 minutes.
During roasting all the ingredients in the pan browning (but not scorching) and celery in the chicken.
Pumpkin to put on the chicken and simmer together for 1 - 2 minutes, taking care not to squash burnt.
Pour the hot broth and the mixture boil add soy sauce parsley, but do not mix vigorously.
Over and cook over moderate heat (the dish is gently bubbling) for about 60 minutes or until the pumpkin is soft.
Pour into a bowl with a few tablespoons of sauce pot,(temper) add 3 tablespoons of cream and stir.
Add the remaining cream and mix. Pour the cream into the pan with the chicken, add the parsley and gently mix or tilt pan to evenly distribute the sauce. Add the mushrooms back in and set aside to cook uncovered for approximately 1 minute until the sauce thickened slightly.
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