Chicken Breast Strips with Pumpkin and Champignon Mushrooms

Method

1. Clean the champignon mushrooms: remove the stems and any dirt. Keep small ones whole, cut larger ones in half or quarters so they are all similar in size.
2. Peel the Hokkaido pumpkin and cut it into cubes of even size.
3. Cut the chicken breast into thin strips.
4. Heat a drizzle of olive oil in a pan. Add a smashed garlic clove, rosemary, and sage. Add the mushrooms and sauté until golden brown (about three-quarters cooked). Do not salt yet.
5. In a separate pan, heat another drizzle of olive oil. Add the pumpkin cubes, rosemary, sage, and a splash of water. Cook until tender, then season with salt.
6. Toast slices of bread with olive oil, salt, and oregano until golden and crispy.
7. In the pan used for the mushrooms, add a little more olive oil and a sprinkle of rice flour. Stir, then deglaze with white wine, scraping up the fond.
8. Add the cooked pumpkin and mushrooms to the pan. Add fresh herbs (rosemary and sage) and mix gently.
9. Add the chicken strips to the pan and stir to combine. Cook just until the chicken is cooked through and tender. Season with salt to taste.
10. Serve the chicken strips and vegetables immediately, accompanied by the toasted bread.