Method:
Cut the pumpkin into small cubes and keep aside.
Clean the champignon mushrooms by rubbing them with a damp cloth and cut them into slices.
Cut the chicken breast into cubes and pass them in the flour.
Heat the oil in a saucepan with 1 clove of garlic, add the chicken and the pumpkin, cook for 5 minutes and blend with the Vernaccia di San Gimignano.
Add the champignons and cook for about 10-15 minutes, adding salt and pepper to taste.