Indulge in the rich flavors of creamy pumpkin sauce infused with parmesan cheese, paired with tender chicken breasts and earthy wild mushrooms. This gluten-free dish is perfect for cozy dinners or special occasions.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces wild mushrooms, sliced
- 1 cup pumpkin puree
- 1/2 cup chicken broth
- 1/2 cup coconut milk
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
Instructions:
Add salt and pepper to the chicken breasts
Warm up the olive oil in a big pan over medium-high heat
After you add the chicken breasts, cook for about 5 minutes on each side until both sides are browned
Take it out of the pan and set it aside
Add the sliced mushrooms to the same pan and cook for about 5 minutes, until they are soft
For an extra one to two minutes, until the garlic smells good, add the minced garlic
Add chicken broth, coconut milk, parmesan cheese, thyme, nutmeg, and pumpkin puree
Stir to mix
Bring to a low boil
Put the chicken breasts back in the pan, cover it, and let it cook for 10 to 12 minutes, or until its fully cooked
Add chopped parsley as a garnish before serving
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