Chicken With Pumpkin & Mushrooms

Step 1: To to the chicken breast, season with salt, freshly ground pepper, thyme, and add 1 tablespoon olive oil. Mix thoroughly.

Step 2: Then add 2 tablespoons of flour and thoroughly coat the breast in it, set aside.

Step 3: Slice the pumpkin into several small pieces, then remove the skin, then remove the seeds. Slice the flesh cut into cubes.

Step 4: Slice the mushrooms.

Step 5: Slice the onion into cubes.

Step 6: In a large pot, heat 1 tablespoon butter, and 1 tablespoon oil

Step 7: Add chicken and fry on higher heat for about 2 minutes without stirring until the bottom of the lightly browned. Remove to a plate.

Step 8: 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.

Step 9: To pot add in the pumpkin, 1/2 tablespoon butter, salt. Fry for about 2-3 minutes.

Step 10: During roasting all the ingredients in the pan browning (but not scorching) and celery in the chicken.

Step 11: Pumpkin to put on the chicken and simmer together for 1 - 2 minutes, taking care not to squash burnt.

Step 12: Pour the hot broth and the mixture boil add soy sauce parsley, but do not mix vigorously.

Step 13: Over and cook over moderate heat (the dish is gently bubbling) for about 60 minutes or until the pumpkin is soft.

Step 14: Pour into a bowl with a few tablespoons of sauce pot,(temper) add 3 tablespoons of cream and stir.

Step 15: 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.