Best Saffron And Soy Sour Cream Chicken Recipes

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.

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'.