Lemon chicken with pumpkin

Name: lemon chicken with pumpkin
Total time: 40 min
Yield: 2
Ingredients: 2 chicken breast; 1 bunch thyme; 1 tablespoon fennel seed; 2 lemon; 5 tablespoon oil; 1 small pumpkin; 1 shallot; 1 toe garlic; 1 look chickpea; 5 bottle white beer; 2 tablespoon yogurt; 1 tablespoon butter; 1 tablespoon honey

Ingredients

Directions

Place a chicken fillet between baking paper and beat it with a firm pan into a schnitzel.
Ris the leaves of a few sprigs of thyme.
Sprinkle the chicken fillets with pepper, salt, fennel seed and thyme leaves.
Grate the peel of the lemons and sprinkle over the chicken breasts.
Then roll them in just over half of the oil.
Cut the pumpkin into cubes.
Peel and chopped shallot and garlic.
Put the chickpeas in a colander and rinse them.
Squeeze out the lemons.
Heat the frying pan with the rest of the oil and fry the shallots and garlic for a minute.
Then add the pumpkin together with two sprigs of thyme.
Fruit everything on high heat for two minutes.
Add the chickpeas, extinguish with the white beer and leave to cook for 5 minutes without a lid or until the moisture has largely evaporated.
Then add the yogurt and season with salt and pepper.
In the meantime, heat another frying pan without oil.
Fry the chicken fillets for two minutes on each side, and then turn them every half a minute.
Extinguish the pan with lemon juice after about six minutes.
Then add a knob of butter and the honey.
Move the pan back and forth to make the chicken shine nicely.
Serve the chicken fillet on a bed of pumpkin and chickpeas.
Garnish with a few sprigs of fresh thyme.