Marry Me Chicken in Pumpkin Cream Sauce
Using pumpkin cream sauce is a delicious way to highlight fall flavors in a completely different way!
Servings: 6
Calories: 397kcal
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 6 boneless chicken breasts, or thighs
- salt and black pepper
- 2 tablespoons Italian seasoning
- chili flakes
- 2 tablespoons salted butter
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon tomato paste
- 3/4 cup pumpkin purèe
- 3/4 cup dry white wine or broth
- 1 cup heavy cream
- 1/4 teaspoon grated nutmeg
- 1/2 cup grated parmesan
- 1/2 cup shredded gouda cheese
- fresh basil, for serving
Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.2. Add the chicken to the skillet and toss with the sun-dried tomato oil, Italian seasoning, salt, and pepper. Set the skillet over medium-high heat. Sear the chicken on both sides until golden, 3-5 minutes per side. Add the butter, garlic, thyme, sage, and season with chili flakes. Cook until lightly golden, 2 minutes.3. Mix in the pumpkin, tomato paste, and wine or broth. Bring to a boil, cook for 3-5 minutes, then add the cream, nutmeg, and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over both cheeses. 4. Serve the chicken topped with fresh basil and crusty bread for dipping. YUM.
Video
Nutrition
Calories: 397kcal
