Quick & Easy

Lemon and anchovy chicken with garlic pumpkin

Exquisite and flavourful pan-seared lemon and anchovy chicken with garlic pumpkin.
Lemon and anchovy chicken with garlic pumpkin



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

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