Chicken Breasts with Prawn & Saffron Sauce

Name: Chicken Breasts with Prawn & Saffron Sauce
Yield: 4
Cuisine: Fusion
Ingredients: rice; chicken breasts; butter; onions; saffron threads; white wine; chicken broth; heavy whipping cream; butter; shrimp; butter; tomatoes; salt and black pepper

Submitted by varzola

Pan-fried chicken breasts draped in a luxurious saffron cream sauce studded with prawns and diced tomatoes. Served over rice, this 40-minute dish brings restaurant glamour to your kitchen.

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Saffron, cream, prawns, white wine. This is the kind of ingredient list that makes you sit up a little straighter.

Pan-fried chicken breasts get topped with a seriously indulgent sauce: white wine reduced with onion and saffron, enriched with cream and chicken stock, then finished with butter-fried prawns and fresh diced tomatoes.

The golden colour from the saffron is stunning, and the flavour is earthy, floral, and rich all at once.

Served over Thai-style rice, this is a proper dinner party centrepiece that comes together in about 40 minutes.

Kitchen Tips

Use real saffron threads, not powder. Toast them briefly in a dry pan before adding to the sauce for deeper flavour.
Reduce the wine by half before adding the cream. This concentrates the flavour and removes any raw alcohol taste.
Whisk the cold butter cubes into the sauce off the heat. This classic French technique creates a glossy, velvety finish.
Fry the prawns quickly over high heat. They only need a minute or two per side, and overcooking turns them rubbery.

Ingredients

Chicken

250

GRAMS RICE
uncle ben's thai imperial

EACH CHICKEN BREAST
skinned and boned

GRAMS BUTTER

Prawn and saffron rice

SMALL ONIONS
peeled and chopped

TEASPOON SAFFRON THREAD
or 4 strands saffron *

TABLESPOONS WHITE WINE

120

ML CHICKEN BROTH *

300

ML HEAVY WHIPPING CREAM *

GRAMS BUTTER
unsalted, cut into small cubes

110

GRAMS SHRIMP
peeled

GRAMS BUTTER

TOMATOES
deseedd diced

SALT AND BLACK PEPPER
to taste *

Directions

Heat the butter and 1 tablespoon of water in a large pan and fry the chicken until coloured. Set aside and keep hot.
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 ⅓ and has thickened.
Meanwhile, cook the Uncle Ben?s rice according to the instructions on the packet.
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.
Arrange the chicken on serving plates and spoon the sauce over. Serve immediately with Uncle Ben?s Thai Imperial rice.