Wine Chicken Breast with grilled butternut squash

2 chicken breast, cut in medium slices

5 little sweets onions

2 cloves garlic, minced

1 cup of white wine

4 tblspoon crème fraicher

Salt and freshly ground black pepper

1 tblspoon butter

Melt butter in a large, non-stick skillet over high heat. Sweat the onions and garlic. Add chicken and sauté until gold on both sides and firm.

Add the white wine and boiled. Take out the chicken and strain the sauce in the pan, put the sauce strained in a pan again and o put the fresh cream. At once to put the chicken again and o take to boil until e acquires consistency Add e salt if necessary and sprinkle with the finely cut ciboulette.

For the vegetables

4 pices buttersquash sliced in rectangles

8 mushrooms of Paris, dry laundries and cut in sheets

Melt shortening in grill and put the vegetables with some salt

Obs.: For the pumpkin is good to cook it in microwave with some sugar until tender one