1/3 cup plain flour
3 teaspoons garlic (jar version is what I use)
4 chicken breasts, sliced into thin strips
500g pumpkin, peeled & chopped into bite size
3/4 cup of white wine
3/4 chicken stock
1/2 cup of cream
1 cup frozen peas
Coat the chicken in flour, do a few at a time set on plate until all done.
Melt butter in big frypan or wok
Add the garlic and cook for couple of minutes
Put the chicken in and stir well
Cook until brown
Add in the pumpkin, wine & stock
Bring to the boil, cover and simmer for 20 minutes or until the pumpkin is cooked
Stir the cream & peas through
Cook for another 5 minutes or until the sauce is a little thick.
Tips:
Add in beans or leeks
Instead of wine, use more chicken stock
Serve with fresh crusty bread.
3 teaspoons garlic (jar version is what I use)
4 chicken breasts, sliced into thin strips
500g pumpkin, peeled & chopped into bite size
3/4 cup of white wine
3/4 chicken stock
1/2 cup of cream
1 cup frozen peas
Coat the chicken in flour, do a few at a time set on plate until all done.
Melt butter in big frypan or wok
Add the garlic and cook for couple of minutes
Put the chicken in and stir well
Cook until brown
Add in the pumpkin, wine & stock
Bring to the boil, cover and simmer for 20 minutes or until the pumpkin is cooked
Stir the cream & peas through
Cook for another 5 minutes or until the sauce is a little thick.
Tips:
Add in beans or leeks
Instead of wine, use more chicken stock
Serve with fresh crusty bread.