Ingredients
Scale
- 1.5 lbs chicken breasts, thinly sliced or pounded flat
- 1 cup 100% pure pumpkin puree (not pie filling)
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup halal chicken broth
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Red pepper flakes (optional, for a little heat)
- Fresh parsley for garnish
Instructions
- Season the chicken breasts on both sides with salt, pepper, and dried thyme.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, turn the heat down to medium. Add the diced shallots and cook for 2 minutes until soft. Add the minced garlic and fresh sage, cooking for another 30 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Stir in the pumpkin puree and heavy cream. Whisk until the sauce is smooth and starts to simmer gently.
- Add the parmesan cheese and stir until it is completely melted and the sauce has thickened slightly.
- Taste the sauce and add more salt, pepper, or red pepper flakes if you like.
- Place the cooked chicken back into the skillet. Spoon the creamy pumpkin sauce over the chicken and let it simmer for 2-3 minutes to warm through.
- Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes