Chicken Breasts with Prawn and Saffron Sauce

Recipe look good to you?     

Chicken Breasts with Prawn and Saffron Sauce Ingredients

CHICKEN BREASTS	120 ml Chicken stock
4 Chicken breasts; skinned and	300 ml Whipping cream
45 g Butter	55 g Unsalted butter; cut into
PRAWN & SAFFRON RICE	110 g Peeled prawns
1/2 sm Onion; peeled and chopped	30 g Butter
1 ts Saffron; ...or...	2 Tomatoes; peeled deseedd
4 Strands saffron	Salt and freshly ground
4 tb White wine

Instructions for Chicken Breasts with Prawn and Saffron Sauce

1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken until coloured. Set aside and keep hot. 2. Simmer the wine with the onion in a small pan until reduced by half. Add the saffron, stock, meat juices and cream. Continue to simmer until the sauce is reduced by 1/3 and has thickened. 3. Meanwhile, cook the Uncle Ben?s rice according to the instructions on the packet. 4. Once the sauce has thickened, take off the heat and whisk in the unsalted butter cubes. Season to taste. Quickly fry the prawns in the remaining 30g of butter, add to the sauce along with the tomatoes and heat through. 5. Arrange the chicken on serving plates and spoon the sauce over. Serve immediately with Uncle Ben?s Thai Imperial rice. Recipe by: Uncle Bens Rices of the World leaflet - 1997 Posted to MC-Recipe Digest V1 #679 by Kerry Erwin on Jul 20, 1997

Main Ingredient: ShrimpCuisine: Uncategorized

More like this...

Chicken Breasts Stuffed with Prawns And Ginger

Saut?ed Prawns with Fried Leeks in Prawn-Carrot Sauce

Tiger Prawns on a Lemongrass Brochette with Saffron Cous Co

Saffron Pasta with Prawns