Butternut and chicken sauté

The following tasty sauté is perfect to make in autumn and winter when the butternuts and pumpkins are in season. 

2 servings

2 small organic chicken breasts without skin and bone

½ small butternut squash

2 tbsp. olive oil

1 small onion, chopped

1 clove garlic, minced

2 tbsp. grainy mustard, moutarde à l’ancienne

2 tbsp. crème fraîche, 15% fat

½ tsp. cinnamon powder

Freshly ground black pepper

Chopped fresh herbs

Cut the chicken breasts into about 2,5 cm x 2,5 cm cubes. Peel the ½ butternut and cut into cubes about the same size as chicken cubes. Microwave the butternut cubes for 3- 4 minutes until half-cooked.

Warm the olive oil in a frying pan over medium heat and sauté the chicken and butternut cubes on all sides for 10 minutes. Stir now and again. Add the onion and garlic and continue cooking and stirring for 10 minutes.

In a bowl, whisk together the créme fraîche, mustard, and cinnamon powder. Pour the mixture into the pan and stir. Grind over some black pepper. Reduce the heat, cover and simmer for 5- 10 minutes.

Serve with brown rice or rice mixture and decorate with chopped fresh herbs.