Chicken with Roast Pumpkin and Creamy Mushrooms

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Toss pumpkin on tray with first measure of oil and season with salt and pepper. Roast for about 15 minutes, until tender. Turn once during cooking.
3. Heat second measure of oil in fry-pan on medium-high heat. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt and pepper.
4. Cook chicken for 2–3 minutes each side until golden brown and cooked through. Remove from pan and wrap in foil to rest for 2–3 minutes. While chicken is cooking, thinly slice mushrooms; finely dice red onion. Return pan to mediumhigh heat.
5. Add oil to pan, add mushrooms and onion and cook for 4–5 minutes, until soft. Stir through stock, sour cream and resting juices from chicken. Bring to simmer, reduce heat to low-medium and simmer for about 2 minutes until sauce has thickened slightly.
6. While sauce is cooking, trim ends off beans. Place in a medium heat-proof bowl and cover with boiling water. Cover and leave for about 5 minutes, until bright green and tender, drain. Drizzle with extra-virgin olive oil and season with salt and pepper. Cut chicken pieces in half, if desired.
7. spoon roast pumpkin onto a plate and top with chicken. Serve green beans on the side and spoon creamy mushrooms over chicken. Sprinkle with parsley.