Chicken with mustard and pumpkin in light cream
with Gran Cucina for cooking Light
Ingredients
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for 4 people
- Pumpkin 400 g
- Evo oil to taste
- Vialone rice 200 g
- Butter 40 g
- Sage a few leaves
- Chicken breast 600 g
- Mustard 40 g
- Honey 1 tbsp
- Lemon juice 2 tbsp
- Salt to taste
- Black pepper to taste
- Flour to taste
- Gran Cucina for cooking light 320 g
- Chopped parsley 1 tbsp
- Cloves 4
- Nutmeg to taste
- Cloves of garlic 4
- Vegetable broth (or white wine) 160 g
Preparation
- 4 people
- Medium level
- 30 min
- Clean the pumpkin, cut it into cubes (about 1x1 cm) pour the oil and bake in a hot oven at 210 ° C until golden.
- Boil the rice in abundant salted water and drain.
- Melt the butter with sage and the poached garlic, add the rice and sauté.
- Season the chicken with the mustard, honey, lemon juice, then season with salt and pepper. Leave to marinate for 1 hour.
- Lightly flour the chicken breast and brown in a hot pan, sprinkle with the broth and pour in Gran Cucina Light. Cover with a lid, lower the heat and cook for a few minutes, until the chicken is cooked.
- When cooked, add the golden pumpkin cubes.
- Serve the escaloped chicken breast by placing it on the rice and with its cooking sauce.
