Chicken, carmelised shallots, butternut in parmesan cream

• Carmelise shallots, add garlic and then chicken to the carmelised shallots and fry until cooked.
• Add about a half cup of  chicken stock and cook until reduced. Check seasoning and season with salt and black pepper if necessary
• Then add cooked, diced butternut and turn the heat on the pan down and let it simmer for about 10 to 15 minutes
• The final touch is cream and a very very generous handful of grated parmesan (as much or as little as you prefer really) - heat gently until the parmesan starts melting.
• Serve this delicious creamy chicken with pasta or polenta and a little green salad

Tip: grated parmesan cheese freezes really well and you can use it frozen. Cooked butternut freezes well too, you just need to defrost it beforehand