Chicken And Heirloom Pumpkin With Thyme Butter Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 lb chicken breast, cut into strips
• 1/4 small fresh pumpkin, seeds removed
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried coriander
• 2 cups fresh spinach or 2 cups wild greens
• 1/4 lemon, juice of
• olive oil
• salt
• pepper
• 4 -5 sprigs fresh thyme, leaves removed and chopped
• 2 tablespoons butter
• 2 teaspoons flour
• 1/2 cup chicken stock
• salt
• 1 dash heavy cream

Recipe

• 1 cut the pumpkin into 1/4-inch thick slices. add about 2 tablespoons of olive oil to the pan. season pumpkin with salt and cook pumpkin until nicely browned on each side over medium heat. remove from pan and set aside.
• 2 season chicken with salt, pepper, sage and dried coriander. add a bit more olive oil to the pan and cook chicken until nicely browned on both sides - about 6 minutes.
• 3 remove the chicken from the pan (set aside with the pumpkin).
• 4 add butter to the pan and whisk in 2 teaspoons of flour. whisk for about a minute, then add the chicken stock.
• 5 add a dash of cream to the sauce, season with salt and pepper and remove from the heat.
• 6 toss the spinach with lemon juice, and a drizzle of olive oil.
• 7 arrange a small pile of spinach on the plate, top with 2 pieces of pumpkin and 2 pieces of chicken. drizzle thyme sauce over the top and enjoy.