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Chicken Breasts with Prawn and Saffron Sauce



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Chicken Breasts with Prawn and Saffron Sauce

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken
until coloured. Set aside and keep hot.

2. Simmer the wine with the onion in a small pan until reduced by half. Add
the saffron, stock, meat juices and cream. Continue to simmer until the
sauce is reduced by 1/3 and has thickened.

3. Meanwhile, cook the Uncle Ben’s rice according to the instructions on
the packet.

4. Once the sauce has thickened, take off the heat and whisk in the
unsalted butter cubes. Season to taste. Quickly fry the prawns in the
remaining 30g of butter, add to the sauce along with the tomatoes and heat
through.

5. Arrange the chicken on serving plates and spoon the sauce over. Serve
immediately with Uncle Ben’s Thai Imperial rice.

Ingredients:

------------------------------CHICKEN BREASTS------------------------------
250 g Uncle Ben's Thai Imperial
-Rice
4 Chicken breasts; skinned and
-boned
45 g Butter
--- PRAWN & SAFFRON RICE ---
1/2 sm Onion; peeled and chopped
1 ts Saffron; ...or...
4 Strands saffron
4 tb White wine
120 ml Chicken stock
300 ml Whipping cream
55 g Unsalted butter; cut into
-small cubes
110 g Peeled prawns
30 g Butter
2 Tomatoes; peeled deseedd
-diced
Salt and freshly ground
-black pepper, to taste

Serves:

4 Servings

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