Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken in Saffron Cream Sauce
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- #6901
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/4 cup dry white wine or vermouth
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon powdered saffron
OR
8 saffron threads
6 boneless, skinless chicken breast halves
1/4 cup sour half-and-half or light sour cream
2 tablespoons chopped fresh parsley or cilantro
directions
Saute the onion and garlic in oil in a large non-stick skillet until tender, about 5 minutes. Sprinkle with flour, then cook and stir for 1 minute.
Add the broth, wine, thyme, salt, and saffron; mix well. Add the chicken, spooning the sauce over the pieces.
Cover and simmer over low heat until the chicken is tender, about 30 minutes, turning occasionally. Transfer the chicken to a warm serving platter.
Remove the skillet from the heat and stir in the sour cream until well blended. Pour over the chicken and sprinkle with parsley.
added by
arkansaschef
nutrition data
Nutritional data has not been calculated yet.
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