Lemon and Anchovy Chicken

Recipe Categories : | Chicken | Chicken Breast | Anchovy | Pumpkin | MAIN INDEX |

Preparation & Cooking Time : 15 minutes Serves : 4

Ingredients :

• 800g piece butternut pumpkin
• 2 tbsp olive oil
• 4 cloves garlic, sliced thinly
• ½ cup (125ml) chicken stock
• 12 fresh sage leaves
• 4 single chicken breast fillets
• 40g butter
• 3 anchovy fillets, drained, chopped finely
• 1 tbsp lemon juice

Preparation and Cooking Instructions :

1. Chop pumpkin into 1.5cm cubes. Heat half the oil in a large saucepan, add pumpkin and garlic, cook, stirring, until the pumpkin begins to brown. Add 2 tbsp of the stock; cover and steam for 5 minutes or until the pumpkin is just tender. Stir in sage.
2. Meanwhile, split the chicken in half horizontally to give 8 thin pieces. Melt half the butter and the remaining oil in a large frying pan; add the chicken and cook until browned on both sides and just cooked through. Remove the chicken from the pan and keep warm.
3. Add the remaining butter to the same pan with the anchovies; cook, stirring, until the butter melts. Add the lemon juice and the remaining stock; simmer, uncovered, for 1 minute or until reduced slightly.
4. Serve the pumpkin topped with the chicken and sauce. Serve with rocket or a green salad on the side.