🍽️ Chicken Breast on Creamy Pumpkin and Apple Vegetables

Name: Chicken Breast on Creamy Pumpkin and Apple Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g pumpkin; 2 apples; 2 tbsp lemon juice; 3 stalks celery; 1 shallot; 20 g butter; 1 tbsp flour; 300 ml vegetable stock; 200 ml whipping cream (at least 30% fat content); 4 chicken breast fillets (kitchen-ready, skinless, 160 g each); salt; pepper (from the mill); 20 g ghee

534 kcal · 30 min · 4 servings

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Ingredients

200 g pumpkin
2 apples
2 tbsp lemon juice
3 stalks celery
1 shallot
20 g butter
1 tbsp flour
300 ml vegetable stock
200 ml whipping cream (at least 30% fat content)
4 chicken breast fillets (kitchen-ready, skinless, 160 g each)
salt
pepper (from the mill)
20 g ghee

Instructions

1. Peel the pumpkin and the apples. Remove the seeds from the pumpkin and cut the flesh into small cubes. Cut the apples into wedges. Immediately drizzle the apple wedges with lemon juice to prevent them from browning.
2. Wash the celery and remove any tough parts. Cut the vegetable into bite-sized pieces. Peel the shallot and chop it finely. Heat butter in a pan and sauté the shallot until translucent and soft.
3. Add the pumpkin cubes and apple wedges to the shallot in the pan. Sauté the vegetables briefly. Sprinkle flour over them and stir briefly. Deglaze the mixture with the meat broth. Stir in the cream and let the sauce simmer at medium heat until it thickens.
4. Wash the chicken breast and pat it dry with kitchen paper. Season the meat with salt and pepper. Heat ghee in a hot pan and brown the chicken breast on all sides.
5. Reduce the heat and let the meat cook through in the juices. Season the vegetables with salt and pepper. Fill the vegetables into small molds. Slice the cooked chicken breast and place it on top of the vegetables. Serve the dish with fresh baguette if desired.

Nutrition per serving

kcal: 534
Protein: 50 g · Fett/Fat: 27 g · Carbs: 22 g