Saffron Chicken

Name: Saffron Chicken
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) water boiling; 1 tsp (5 mL) saffron threads; 5 skinless; boneless chicken breasts; 1 tbsp (15 mL) oil; 1 tbsp (15 mL) butter; 1 small onion chopped; 2 garlic cloves minced; 1 red bell pepper cut in strips; 2 cups (500 mL) asparagus chopped; 3/4 cup (180 mL) dry white wine; 1 sprig fresh rosemary; 1 1/4 cups (310 mL) 35 % cream; 1/4 tsp (1 mL) dried chili flakes; 1 tbsp (15 mL) drained green peppercorns; salt to taste

A colourful, entertaining dish.

Prep: 15 min
Cooking: 15 min - 20 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) water boiling
1 tsp (5 mL) saffron threads
5 skinless, boneless chicken breasts
1 tbsp (15 mL) oil
1 tbsp (15 mL) butter
1 small onion chopped
2 garlic cloves minced
1 red bell pepper cut in strips
2 cups (500 mL) asparagus chopped
3/4 cup (180 mL) dry white wine
1 sprig fresh rosemary
1 1/4 cups (310 mL) 35 % cream
1/4 tsp (1 mL) dried chili flakes
1 tbsp (15 mL) drained green peppercorns
salt to taste

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Preparation

In small glass bowl, pour boiling water over saffron threads. Stir and let stand.

Meanwhile, cut each chicken breast into 4 or 5 pieces. Heat oil in large skillet and quickly stir fry chicken until cooked about halfway through, 4,5 min. Remove from heat. Set aside.

Add butter and sauté onion and garlic; cook for 1 min on medium heat. Stir in red pepper strips and asparagus cooking for 1 min.

Add wine and rosemary and bring to boil. Stir in cream, chili flakes and saffron. Reduce heat and simmer 5-7 min until vegetables are tendercrisp. Add green peppercorns and reserved chicken. Reduce heat and cook on low for 5 min or until the chicken is cooked through.

To serve, spoon over serving of rice. Season to taste.