Chicken breast with pumpkin and creamy orange sauce

Ingredients (4 people):
For the duck:
· 750 g chicken breast fillet
· salt, pepper

For the pumpkin:

· 1 small Hokkaido pumpkin
· 50 g of bacon
· 1 onion
· 1 cinnamon stick
· 1 tbsp olive oil
· 20 grams of walnuts
· 1 bunch of marjoram
· salt, pepper

For the sauce:

· 1 jar of Chivers Old English Marmalade
· 200 ml poultry stock
· 200 ml of cream
· 2 sprigs of rosemary
· salt, pepper

Preparation
1. Preheat the oven to 80 degrees. Place the chicken breasts with the skin side down in a cold pan. Heat the pan to a medium to high temperature and sauté the chicken breasts until crispy for about 5 to 10 minutes. Turn them once. Remove from the pan, salt and pepper, wrap in aluminum foil and keep in a preheated oven at 80 degrees.
2. For the sauce, cook the Chivers Old English Marmalade in a pan with the poultry stock. Then add the cream and add the rosemary. Bring to a boil until the sauce thickens. Remove the rosemary and season with salt and pepper, then keep warm.
3. Cut the pumpkin into small cubes. Cut the onions into half rings. Leave the bacon in a pan without fat for about 5 minutes over medium heat, add the onions and fry for another 2 minutes. Remove both and fry the pumpkin in the same pan for 4-5 minutes until soft. Add bacon and onions again, season with salt and pepper and refine marjoram with chopped walnuts and a few leaves.
4. To serve, place about 3 tablespoons of pumpkin on the plate. 2 – 3 tablespoons of orange sauce dribble around it. Cut the chicken breasts, put on the pumpkin. Garnish with fresh herbs.

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