Ingredients for Baked Chicken And Pumpkin With Herbed Cream Sauce
- 1 1/2 lbs pumpkin puree
- 1 1/2 lbs boneless, skinless chicken breasts
- 0 Butter
- 0 Semolina Flour
- 0 Ricotta Cheese
- 0 Parmesan Cheese
- 0 Green Onions
- 2 cloves garlic, minced
- 0 Eggs
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 0 Fresh Basil
- 0 Fresh Oregano
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt, plus more to taste
- White pepper, to taste
- 1/2 cup chopped onion
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
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How to Make Baked Chicken And Pumpkin With Herbed Cream Sauce
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes), 1.5 lbs pumpkin puree, 1/2 cup chopped onion, 1/4 cup chopped fresh sage, 1/4 cup chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Lightly grease a 13 x 9 inch baking dish.
- Spread the chicken and pumpkin mixture evenly into the prepared dish.
- Bake for 40-45 minutes, or until the chicken is cooked through and the pumpkin is tender.
- While the chicken and pumpkin mixture is baking, prepare the herbed cream sauce:
- Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add 2 cloves minced garlic and cook, stirring frequently, until lightly browned (about 1 minute).
- Add 1/2 cup dry white wine and 1/2 cup chicken broth. Simmer, uncovered, until reduced by half (about 5-7 minutes).
- Stir in 1 cup heavy cream, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh chives. Heat through.
- Season with salt and white pepper to taste.
- Once the chicken and pumpkin mixture is baked, cut it into small diamond shapes.
- Divide the chicken and pumpkin mixture among warmed serving dishes.
- Spoon the herbed cream sauce generously over the chicken and pumpkin.
- Serve immediately. This recipe can be made a day ahead and stored separately, covered, in the refrigerator. The baked chicken and pumpkin mixture is also suitable for freezing.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
125g
Carbs
10g
