Chickeninsaffroncream Recipes

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN IN SAFFRON CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and brown it on all sides in butter. Sprinkle with thyme and add the bay leaf, saffron and cream. Stir in the tomato paste until smooth. Cover the skillet and simmer for 25 to 30 minutes, or until chicken is tender. Taste the sauce for seasoning and add more salt and pepper if necessary.

CHICKEN IN SAFFRON CREAM

Steps:

• Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• Cover tightly, let steep at least 20 minutes but preferably 2 hours.
• Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• In a small bowl, combine the salt, pepper, and coriander.
• Sprinkle the spices over the chicken; let stand 10 minutes.
• Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• Use tongs to transfer the chicken to a plate.
• Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• If the sauce is too thick, add a splash of cream or milk.
• Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
• WINE RECOMMENDATION:.
• Crisp, dry Rose'.

CHICKEN CREAM

Steps:

• Poke each breast with a fork a few times. Season with salt and pepper. Dredge in flour.
• In a large saute pan, brown meat on both sides in oil. Drain off excess oil. Splash with white wine, and let reduce. Add orange juice to cover the bottom of the pan. Bring to a boil, turning the breasts often. When at a boil, add whipping cream, just to cover. Turn heat down to a simmer. Reduce the liquid by half.
• Place each breast on a bed of rice or toast tips, if desired; garnish with mint leaf and orange slice.

CHEF JOHN KANE'S DIJON MUSTARD CHICK BREAST

Steps:

• 1. Melt the butter in a medium skillet over low heat. Add the garlic and sauté 5 minutes, or until soft. Stir in the mustard and blend well. Remove from the heat and let cool to the touch, but do not let solidify. Using a whisk or fork, whip the mixture vigorously until it thickens and does not separate. 2. Place the breadcrumbs, parsley, and half the Parmesan in a medium bowl and mix well. 3. Dip each chicken breast in the butter mixture, then roll in the breadcrumb mixture. Press the crumbs onto the breasts to coat well. Place the chicken in a large pan, cover, and refrigerate at least 2 hours. 4. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 5. Arrange the chicken on the baking sheet and bake for 45 minutes to 1 hour, or until thoroughly cooked. Leaving the oven on, transfer the chicken to a cutting board and slice into bite-sized pieces. 6. Blend the sauce ingredients together in a small bowl, and spread a small amount on the inside of the bread bowl. 7. Place the broccoli in the bottom of the bread bowl, top with the chicken, and sprinkle with the remaining Parmesan cheese. Top with the sauce and garnish with parsley. 8. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake about 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve immediately.