Lemon Chicken Scaloppine with Pumpkin

Method

1. Slice the pumpkin into thick slices. Remove the skin if desired. Heat a non-stick pan over high heat and add the pumpkin slices. Roast them without any oil, turning occasionally, until they start to color.
2. Add a drizzle of olive oil, whole garlic cloves, rosemary and sage sprigs, and the sliced leek. Season with salt and pepper. Continue cooking until the pumpkin is tender and nicely roasted, about 10 minutes.
3. Meanwhile, prepare the chicken: butterfly each chicken thigh by cutting it open horizontally but not all the way through, then open it like a book. Lightly pound with a knife to even thickness. Season with salt and pepper.
4. Dredge the chicken pieces in flour, shaking off excess.
5. In a separate pan, heat a mixture of olive oil and margarine over medium-high heat. Place the floured chicken in the pan and cook for 2 minutes per side until golden brown. Remove the chicken from the pan and set aside.
6. To the same pan, add another knob of margarine and let it melt. Deglaze with a splash of white wine, scraping up the browned bits. Add the zest and juice of the lemon. Season with salt and pepper. Let the alcohol evaporate and the sauce thicken slightly.
7. Return the chicken to the pan and cook for another minute, turning to coat in the sauce. The sauce should become creamy.
8. Cut the bread rolls in half and toast them lightly in the pan or on a griddle.
9. To assemble: place a layer of roasted pumpkin on the bottom half of each roll. Top with a piece of lemon chicken scaloppine. Close with the top half and press gently.
10. Serve immediately.