Chicken with cream and saffron

 Chicken with cream and saffron ... an easy, quick and delicious recipe . Try it with my lady's kitchen. Serve the chicken breasts with a rich and distinctive sauce with cooking cream and a wonderful saffron flavor . Serve the chicken with peppered rice. 

cooking time

40 minutes

enough for

4 people


Chicken Thieves:

Olive oil: a tablespoon

Leek: a tablespoon (chopped)

Garlic: clove (chopped)

Cooking cream: half a cup

Saffron: half a teaspoon

Parsley: 2 tablespoons (chopped)

- Chicken breast: 1 kilo (boneless)

- Salt: a teaspoon (kosher)

- Black pepper: half a teaspoon

- Nutmeg: one eighth of a teaspoon

- Eggs: 2 tablets (scrambled)

- Flour: a cup

- Vegetable oil: 2 tablespoon (for frying)

How to prepare

Heat the oven to 200 degrees Fahrenheit.

Thin the chicken breasts by placing them in plastic wrap and pounding them gently until each piece is only about an inch thick.

In a small bowl, mix salt, pepper and nutmeg.

Scrambled eggs and flour are placed in two bowls of great depth.

Add the salt mixture to the flour and mix well.

Dip the chicken breasts in the egg and then in the flour until well coated.

The oil is heated in a deep frying pan.

Fry each piece of chicken breast for 3 to 4 minutes on each side.

Place the fried chicken breasts in an oven dish to keep them warm while preparing the sauce.

In the same skillet, over medium heat, saute the shallots and garlic until translucent, then add the cream and saffron, and cook the sauce over low heat for 5 to 10 minutes or until it thickens to cover the back of a spoon when wiped.

The sauce is removed from the heat and placed in a serving bowl.

Remove the chicken breasts from the oven, pour the saffron sauce over them, and decorate with parsley.

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