Chicken Breasts with Prawn& Saffron Sauce
--- CHICKEN BREASTS --- 250 g Uncle Ben's Thai Imperial Rice 4 chicken breasts -- skinned and boned 45 g butter --- PRAWN & SAFFRON RICE --- 1/2 small onion -- peeled and chopped
Ingredients
- 4chicken breasts -- skinned and boned
- 45g butter
- 1tspsaffron -- .or.
- 4strands saffron
- 4tbspwhite wine
- 120ml chicken stock
- 300ml whipping cream
- 55g unsalted butter -- cut into small cubes
Directions
- 1
CHICKEN BREASTS --- 250 g Uncle Ben's Thai Imperial Rice 4 chicken breasts -- skinned and boned 45 g butter --- PRAWN & SAFFRON RICE --- 1/2
- 2
4 strands saffron 4 tbsp white wine 120 ml chicken stock 300 ml whipping cream 55 g unsalted butter -- cut into small cubes 110 g peeled pra
- 3
Heat the butter and 1 tbsp of water in a large pan and fry the chicken until coloured
- 4
Set aside and keep hot
- 5
Simmer the wine with the onion in a small pan until reduced by half
- 6
Add the saffron, stock, meat juices and cream
- 7
Continue to simmer until the sauce is reduced by 1/3 and has thickened
- 8
Meanwhile, cook the Uncle Ben’s rice according to the instructions on the packet