Chicken and pumpkin sauce
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A creamy sauce with chicken breast and pumpkin. Slightly spicy, but softened with apricot jam and orange juice.
Ingredients for 3 & 4 people
400 g chicken breast fillets for frying in olive oil 2 dl cane cream half a head of cherry tomatoes 2 dl cane cream 2 dl cane sugar 1 tbsp;0,5 tsp salt 0,5 tsp ground black pepper sambal Olek , a spoonful of smoked paprika powder a pinch or two 2 tsp apricot jam 0,5 dl orange juice
Recipe reader’s guide: Tarja Karttunen, Seinäjoki
Fry the chicken strips until they are browned on the surface.
Cut the pumpkin and add it to the pan. Fry for a few minutes over a moderate heat.
Add the cream. When the cream boils, add the spices, jam and juice. Simmer for 5 minutes over low heat.
Serve the chicken and pumpkin sauce with the salad and garnish. Serve with a side dish of noodles or rice.
Quick and delicious.
