Chicken Breast Fillets with Thyme

I invented this one myself, but it is so simple, that it probably already exists. Anyway, here it is, for the days you feel lazy, but hungry. Serve with rice (if you are in a hurry and very lazy, I suggest 5 minute rice. Not so tasty as "real" rice, but...it works).

Ingredients:

2 chicken breast fillets
juice of 1/2 lemon
salt
pepper
3 tablespoons flour
1/2 teaspoon chopped fresh thyme *
butter or margarine for frying

Preparation:

Mix lemon juice with the chicken. Leave for 5 minutes, then wash the chicken. Season chicken with salt and pepper.Mix the flour with the thyme in a shallow dish.
Dip the chicken fillets in the flour and thyme mixture to cover. Fry in a skillet with margarine or butter.

* If you don't  have fresh thyme, use dry thyme instead

Pasta with Pumpkin and Fried Sage

And what did I do with what was left of the two pumpkins I used to make the Shrimp in a Pumpkin? I washed the inside, scraped the content, cut into pieces and used some of it to make the recipe below. My friend Julia had made something like this many years ago, one day I did my version and I liked it, so I never asked for the recipe ...

Ingredients:

pasta cooked al dente
3 tablespoons butter
a bunch of fresh sage
2 tablespoons chopped onion
1 cup cooked pumpkin (still firm), cut in 1/2 " cubes
Parmesan cheese shavings

Preparation:

While the pasta is cooking, fry the sage in 2 tablespoons of butter on low heat. It will be done when the butter turns a little dark (do not let it burn) and the sage is crisp. Reserve.
In the same pan where you fried the sage, heat 1 tablespoon of butter, fry the onion until it gets golden. Add the diced pumpkin. Stir and fry for a few minutes.
Serve the pasta with the pumpkin pieces and the fried sage, together with the browned butter (used to fry the sage). Sprinkle some parmesan on top. Serve immediately.

Fresh Sage

Fried Sage