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🍽️ Lemon Chicken with Creamy Pumpkin Puree

581 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 600 g chicken breast fillet
• 3 tbsp elderflower syrup
• 6 tbsp olive oil
• 2 sprigs thyme
• salt
• pepper (from the mill)
• 100 g parsnips
• 700 g pumpkin flesh (e.g. butternut or Hokkaido)
• 200 ml whipping cream
• 2 tbsp butter
• salt
• cayenne pepper
• nutmeg

Instructions

1. 1. Wash the lemon thoroughly and pat it dry.
2. 2. Finely grate the lemon zest and squeeze out the juice.
3. 3. Mix the lemon zest, two tablespoons of lemon juice, elderflower syrup, four tablespoons of oil, the stripped thyme leaves, salt, and pepper in a bowl.
4. 4. Wash the chicken fillets and pat them dry.
5. 5. Turn the chicken fillets in the marinade until they are completely coated.
6. 6. Let the marinated chicken breast rest covered in the refrigerator for at least three hours, preferably overnight.
7. 7. Peel the parsnip.
8. 8. Dice the parsnip together with the pumpkin flesh into pieces about one centimeter in size.
9. 9. Place the vegetables in a steamer insert.
10. 10. Steam the vegetables over hot water vapor for about 15 minutes until they are soft.
11. 11. Heat the cream with the butter in a pot.
12. 12. Press the cooked pumpkin and parsnip through a potato press into the cream mixture.
13. 13. Mix everything well together.
14. 14. Season the puree with salt, cayenne pepper, and nutmeg.
15. 15. Preheat the oven to 120 degrees Celsius convection.
16. 16. Sear the chicken breasts in a pan in the remaining hot oil on both sides quickly.
17. 17. Remove the chicken breasts from the pan.
18. 18. Finish cooking the chicken breasts in the oven for about 10 to 15 minutes until juicy.
19. 19. Brush the chicken breasts with the marinade occasionally during cooking.
20. 20. Slice the chicken fillets into portions.
21. 21. Plate the chicken slices with a dollop of pumpkin cream.

Nutrition per serving

• kcal: 581
• Protein: 39 g · Fett/Fat: 39 g · Carbs: 19 g