Tuesday, May 30, 2006

Mustardy chicken with pumpkin


Old favourites now! The roast pumpkin looks burnt in the picture, but really it's just nicely caramelised after being in the oven for about 1-1/2 hours at 180oC. The chicken breasts topped with chopped tomatoes and a sauce (white wine, garlic, mustard, lemon juice and a stock cube) were added in the last 45 minutes; I turned on the fan-forced option in my oven after adding the chicken. At the end I removed the sauce and thickened with some flour and butter.

1 comment:

Faux Couture said...

That looks rich and creamy (in a light way).