Wednesday, January 8, 2014

Paprika Chicken with Lavender-Pumpkin Cream Sauce

Paprika Chicken with Lavender-Pumpkin Cream Sauce
by Debbie

1 teaspoon The Spice House Sel Marin de Guerande French Grey Sea Salt
1 tablespoon The Spice House Lavender Flower Buds
4 medium size chicken breasts, boneless and skinless
Pinch of salt
Black pepper
2 Tablespoons The Spice House Spanish Smoked Hot Paprika
1 Tablespoon olive oil
2 cups heavy whipping cream
1 15-ounce can of pumpkin pureƩ
1 teaspoon freshly grated nutmeg

Preheat oven to 400°F.

In a spice grinder, add the French Grey Sea Salt and Lavender Flower Buds. Grind until both are a fine powder. Set aside.

Sprinkle the chicken breasts with salt and pepper.

Divide the Paprika up into fourths and coat the chicken breasts on both sides.

Add the olive oil to a dutch oven (I used a piece of Le Creuset that can go from the stove to the oven.) Heat until oil is medium hot.

Lightly brown the chicken breasts on each side, about 2 minutes on each side.

Set the chicken aside.

In a separate bowl, mix the whipping cream and pumpkin pureƩ by hand. When mixed thoroughly, add the spices to the mixture making sure to add in the nutmeg.

Pour the pumpkin cream mixture around the chicken breasts. The chicken is beautiful with the paprika on top and makes for a pretty presentation if it isn't covered by the cream.

Bake for 20-25 minutes, uncovered. Cream sauce will be bubbling.

Remove from oven and let set for about 5 minutes.

1 comment:

  1. Debbie, what do you think about me subbing Herbes de Provence for the lavender buds? From The Spice House of course!