Tender and juicy chicken fillet with pumpkin

1 kg chicken
350 g pumpkin
300 g mushrooms
1 large onion
200 ml cream 20%
1 tbsp lemon juice
1 tbsp soy sauce
salt and pepper to taste

Pumpkin cut into cubes with a side of 2 cm.
Mushrooms cut into quarters.
Finely chop the onion.
Fillet cut into very small pieces do not.
Fry chicken in several passes over high heat in vegetable oil, 3 minutes per game. Passed on to the plate.
In the same pan fry the onion, about 2-3 minutes.
Add the mushrooms and pumpkin, roast, stirring occasionally for 10 minutes.
Add the soy sauce, lemon juice, chicken and cream. Salt and pepper to taste. Bring to a boil, reduce heat and simmer until the pumpkin is tender, about 10-15 minutes.
Before serving, sprinkle with chopped parsley dish.


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