Chicken with Pumpkin and Mushrooms
2 large single boneless skinless chicken breast halves
Salt and freshly ground black pepper
1 tsp C&C thyme
2 TBSP olive oil, divided
3 TBPS flour, divided
4 cups mushrooms, quartered
1 small onion, chopped
2 TBSP butter, divided
2 cups cubed pumpkin
2½ cups vegetable or chicken broth
½ cup cream
Cut each chicken breast into one inch cubes. Sprinkle them with salt, freshly ground pepper, and C&C thyme. Place in bowl, drizzle with 1 TBSP of olive oil. Mix thoroughly. Then add 2 TBSP of flour and thoroughly coat the fillets in it.
Melt 1 TBSP of butter in large oven proof casserole dish over medium-high heat. Add chicken breasts, cook for about 5 minutes flipping once until lightly browned on all sides. Remove to a plate.
To the same pot, pour 1 TBSP of olive oil. Add the mushrooms and onions, stirring to coat with oil. Sauté 2-4 minutes. Remove from pot to bowl for later.
Add 1 TBSP of butter to the pot. Add pumpkin and cook for about 2 – 3 minutes. Add chicken and sauté together for 1 – 2 minutes, taking care not to burn the pumpkin. Add broth and bring to boil. Cover and simmer over medium low heat for about 10 minutes or until pumpkin is tender.
Whisk 1 TBSP flour into the cream and pour into the pan with the chicken. Add the mushrooms and onions back to pot. Cook, uncovered, for about 1 minute, until the sauce has thickened slightly. If desired, serve over mashed potatoes.