1. Cut the pumpkin into 1/4-inch thick slices. Add about 2 tablespoons of olive oil to the pan. Season pumpkin with salt and cook pumpkin until nicely browned on each side over medium heat. Remove from pan and set aside. 2. Season chicken with salt, pepper, sage and dried coriander. Add a bit more olive oil to the pan and cook chicken until nicely browned on both sides - about 6 minutes. 3. Remove the chicken from the pan (set aside with the pumpkin). 4. Add butter to the pan and whisk in 2 teaspoons of flour. Whisk for about a minute, then add the chicken stock. 5. Add a dash of cream to the sauce, season with salt and pepper and remove from the heat. 6. Toss the spinach with lemon juice, and a drizzle of olive oil. 7. Arrange a small pile of spinach on the plate, top with 2 pieces of pumpkin and 2 pieces of chicken. Drizzle thyme sauce over the top and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
