Saffron And Soy Sour Cream Chicken 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.

SOUR CREAM CHICKEN

Steps:

• Whisk together sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, paprika, garlic powder and pepper. Add the chicken to the sour cream mixture and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (or overnight).
• Preheat oven to 375°F. Spray a large baking dish or rimmed baking sheet with cooking spray (about 9 x 13-inches or any other size dish that comfortably holds your chicken).
• Remove the chicken from the sour cream mixture and place in the prepared baking dish. Discard marinade.
• In a small bowl, combine cracker crumbs and melted butter. Press buttered cracker crumbs on top of each chicken breast. Sprinkle with Parmesan.
• Bake, uncovered, for 35-45 minutes or until chicken reaches an internal temperature of 165°F. Garnish with fresh herbs and serve.

SAFFRON CHICKEN NOODLE SOUP

Steps:

• Place chicken, leek, celery, carrot thirds (not sliced carrots), parsley sprigs, bay leaf, saffron, peppercorns, and 1 tablespoon salt in a large pot. Add enough water to cover completely (about 14 cups). Bring to a boil, then skim foam from surface; reduce heat to low and gently simmer until chicken is cooked through, 25 minutes.
• Remove chicken; continue simmering broth while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 2 1/2 to 3 hours more.
• Strain broth through a fine-mesh sieve into a clean pot; discard solids, including bones. (You should have about 7 cups broth.) Skim fat. Add sliced carrots and celery to pot and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.
• Meanwhile, cook egg noodles in a pot of salted boiling water according to package directions; drain. Shred or cut some of reserved chicken to yield 3 cups of bite-size pieces (save extra for salads or sandwiches) and add to broth with noodles; season to taste. Simmer until heated through, about 2 minutes; serve with parsley leaves.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

CHICKEN IN CREAMY SAFFRON SAUCE RECIPE

Steps:

• Preheat oven to 200°F.
• Cut each chicken breast half into two pieces width wise. Lightly pound each piece to about 1/4" thickness. Tip: Place between plastic wrap that has been sprinkled with a little water makes it pound out easier.
• In a small bowl mix together the salt, pepper and nutmeg.
• Place beaten egg and flour in two separate shallow bowls ( a couple of pie pans work very well).
• Add salt mixture to flour and mix well.
• Dip the chicken breasts into the egg and then into the flour until they are well coated.
• Heat oil in a shallow frying pan. Use only enough oil to cover the bottom of the pan.
• Fry each chicken breast piece for about 3-4 minutes on each side. You might have to add some oil for every batch of chicken breasts you cook.
• Place the fried chicken breasts in an oven safe platter and place in oven to keep warm while cooking all the chicken and preparing the sauce.
• In the same pan, on medium heat sauté the shallot and garlic until shallot is translucent. Deglaze with wine. Scrape up the little bits and continue to cook until most of the wine has evaporated. Add the cream, and saffron. Cook sauce on low for about 5-10 minutes or until it thickens to coat the back of a spoon when wiped or nappe consistency. .
• Remove the sauce from the heat and place in a serving bowl.
• Bring the chicken breasts out of the oven and pour saffron sauce over the chicken breasts.
• Sprinkle with parsley.

STEVEN'S WORLD FAMOUS TO-DIE-FOR SOUR CREAM CHICKEN

Steps:

• Clean chicken and pour sour cream over it and let marinate for about an hour in the refrigerator.
• Meanwhile, take crackers and crush into medium course crumbs, mix in Parmesan cheese and Tarragon/ Marjoram.
• Melt half of the butter and pour on the bottom of a 9x13 baking dish.
• Dredge chicken in the cracker mixture and set in baking dish.
• Repeat until complete.
• Melt rest of butter and pour on top of chicken.
• Bake@ 350 for 35-45 minutes or until golden brown.

SAFFRON AND (SOY) SOUR CREAM CHICKEN

Steps:

• Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
• Add the sour cream and cook for a few minutes.
• Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!

MOUTHWATERING SOUR CREAM CHICKEN

Steps:

• Salt and pepper chicken and sprinkle with lots of paprika.
• Top with butter patties and bake at 350°F for 1 hour.
• Reserve chicken and make gravy in drippings with the mushroom soup and sour cream.
• Top with the french fried onions and bake 20 minutes more.

CHICKEN IN SOUR CREAM SAUCE

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

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'.