Summary

Ingredients

• 1 small pumpkin (se) (e.g. Hokkaido)
• 500 g chicken breast fillet (s)
• 125 ml white wine
• 0.5 ½ cup sour cream (approx. 100 g)
• 1 tablespoon cane sugar, brown
• 0.5 ½ cube poultry stock
• possibly salt and pepper
• 3 sage leaves
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 clove garlic

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Instructions

1. Peel the pumpkin, remove the seeds and cut into small cubes. Also cut the chicken breast fillets into small pieces.
2. Heat the olive oil and butter in a large pan. Briefly fry the meat in it. Then add the pumpkin cubes, the clove of garlic and the sage leaves and fry for another 2-3 minutes. Then remove the sage leaves and garlic from the pan. Deglaze with the white wine. Crumble the cube of poultry stock, add and stir well. Bring everything to the boil again, then reduce the heat significantly. Add the cane sugar and sour cream and stir in, season with salt and pepper.
3. Serve with rice.
4. Tip: If small children also eat, the white wine can also be replaced with chicken broth.