In autumn, many people have a pumpkin on the table. Tender chicken fillet with pumpkin and carrots in cream sauce will be a delicious lunch or dinner. You can serve it with a side dish or just with bread.
Add flour and turmeric to the chopped fillet. Add salt and pepper to taste. Mix well.
In a preheated frying pan, add butter, melt. Add chicken fillet, fry for 3-4 minutes.
Cut the onion into large cubes, add to the pan to the chicken fillet.
Grate the carrots on a coarse grater, add to the pan with the rest of the ingredients. Mix it up. Cook for 3 minutes.
Add the pumpkin grated on a coarse grater. Mix it up.
Add bay leaf. Pour water. Cover with a lid and simmer on low heat for 15 minutes.
Chop the parsley, add to the pan. Pour in the cream. Add salt to taste. Simmer for 5-7 minutes. When serving, you can sprinkle with chopped parsley. Done.
