Marry Me Chicken in Pumpkin Cream Sauce
Recipe: https://recipestripper.com/recipes/e892efbe-ee10-43fe-9e35-15bd387541a1
Original source: https://www.halfbakedharvest.com/marry-me-chicken/
Recipe image: https://www.halfbakedharvest.com/wp-content/uploads/2024/10/Marry-Me-Chicken-in-Pumpkin-Cream-Sauce-1-scaled.jpg

Using pumpkin cream sauce is a delicious way to highlight fall flavors in a completely different way!
Yield: 6
Prep time: PT10M
Cook time: PT20M
Total time: PT30M

Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 6 boneless chicken breasts, or thighs
- salt and black pepper
- 2 tablespoons Italian seasoning
- chili flakes
- 2 tablespoons salted butter
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon tomato paste
- 3/4 cup pumpkin purèe
- 3/4 cup dry white wine or broth
- 1 cup heavy cream
- 1/4 teaspoon grated nutmeg
- 1/2 cup grated parmesan
- 1/2 cup shredded gouda cheese
- fresh basil, for serving

Instructions
1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside
2. Add the chicken to the skillet and toss with the sun-dried tomato oil, Italian seasoning, salt, and pepper. Set the skillet over medium-high heat. Sear the chicken on both sides until golden, 3-5 minutes per side. Add the butter, garlic, thyme, sage, and season with chili flakes. Cook until lightly golden, 2 minutes
3. Mix in the pumpkin, tomato paste, and wine or broth. Bring to a boil, cook for 3-5 minutes, then add the cream, nutmeg, and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over both cheeses
4. Serve the chicken topped with fresh basil and crusty bread for dipping. YUM