Chicken Breast With Pumpkin Puree

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

If you’re in for some moist chicken breast, be ready to pair it with this delicious side item. A flavorful and creamy puree we made by blending the pumpkin with turmeric and condensed milk. Flavor the chicken too, with white wine and sweet chili sauce, for a richly flavored main course. Your dinner party guests will want more.

Ingredients Needed for Chicken Breast With Pumpkin Puree

10 ounces of chicken breast
salt
pepper
1 pound baked pumpkin
¼ cup condensed milk
1 teaspoon turmeric
salt
pepper
1 tablespoon butter
1 sage sprig
¼ cup white wine
1 tablespoon sweet chili sauce
fresh parsley for garnishing
broccoli sprouts for garnishing

How to Cook Chicken Breast With Pumpkin Puree

  1. Cut the chicken breast in half, season with salt and pepper, and set aside.
  2. For the pumpkin puree:
    Scoop the pumpkin out and add the pulp to a bowl. Add condensed milk and turmeric and season generously with salt and pepper. Mix all, then set aside.
  3. Cooking the chicken breast:
    Melt the butter in a skillet over medium heat, add the halved chicken breast, and cook both sides until golden brown. Drag them through the melted butter in the process.
  4. Also, while cooking, add the sage sprig, drag it through the butter, and spread it on the halved chicken breast.
  5. Add the white wine and sweet chili sauce, then stir and cook some more. Transfer to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  6. Serve the chicken breast with pumpkin puree, garnished with fresh parsley and broccoli sprouts.

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