CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MOROCCAN SAFFRON CHICKEN
Steps:
- Enjoy!
Nutrition Facts : Calories 651 kcal, Carbohydrate 6 g, Cholesterol 182 mg, Fiber 1 g, Protein 47 g, SaturatedFat 16 g, Sodium 1289 mg, Sugar 2 g, Fat 48 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
- Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
- Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
- Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
- Season with black pepper and serve with rice or pita to soak up the lemony juices.
CHICKEN IN SAFFRON CREAM
"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.
Provided by Sondra Beth
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
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'.
Nutrition Facts : Calories 503.4, Fat 34.9, SaturatedFat 17.7, Cholesterol 191.9, Sodium 605.5, Carbohydrate 4.6, Fiber 0.2, Sugar 1.6, Protein 41.9
CHICKEN IN CREAMY SAFFRON SAUCE RECIPE
Love this recipe! Try a creamy saffron sauce for your next chicken meal. You will love this creamy saffron sauce smothering your tender chicken breasts!
Provided by Analida Braeger
Categories Main dish
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 13 g, Protein 33 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 162 mg, Sodium 481 mg, ServingSize 1 serving
PAPPARDELLE IN SAFFRON CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings (as an appetizer)
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
- Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.
VEAL OR CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE
Courtesy of Giada on Everyday Italian. I haven't tried it but it was reviewed well with notes that the saffron makes the dish. I will use chicken breasts, sliced in half across the thickness and then pounded to form the scaloppini
Provided by Southern Lady
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the meat with salt and pepper.
- Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
- Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
- Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
- Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
- Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
- Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
- Add peas and return the sauce to a simmer.
- Season sauce with salt & pepper to taste.
- Pour sauce over scaloppini and serve with lemon wedges.
Nutrition Facts : Calories 527.2, Fat 38.6, SaturatedFat 19.1, Cholesterol 173.4, Sodium 530.4, Carbohydrate 13.4, Fiber 2.5, Sugar 3.2, Protein 26.9
CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE - GIADA
The saffron cream sauce makes this easy -to -make chicken scallopine dish very special. This dish is from Everyday Italian with Giada De Laurentis.
Provided by CarolAT
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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 shallots 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.
Nutrition Facts : Calories 340.2, Fat 21.3, SaturatedFat 8.6, Cholesterol 113.4, Sodium 863.5, Carbohydrate 4.2, Fiber 0.1, Sugar 0.6, Protein 27
CHICKEN IN SAFFRON-TOMATO CREAM SAUCE
Make and share this Chicken in Saffron-Tomato Cream Sauce recipe from Food.com.
Provided by Chef GreanEyes
Categories Whole Chicken
Time 9h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- combine the cinnamon, cloves, coriander, and cumin in a mortar or coffee grinder and grind to a fine powder.
- heat a large saute pan over med-high heat and add the oil. add the onions and saute, stirring frequently, for 10-15 minutes, until browned. add the spice mixture, garlic, ginger, chile, and salt and stir for 3-4 minutes. stir in the tomatoes and cook for 5 minutes, or until some of the liquid has evaporated.
- place the chicken in the slow cooker and pour the onion mixture over the top. cover and cook on low for 3-8 hours, until the chicken is tender. at 3-4 hours the chicken will still be firm and hold its shape. at 6-8 hours, the meat will be falling off the bone.
- in a small bowl, combine the saffron and half and half. let soak for 30 minutes. stir the saffron cream into the chicken 30 minutes before the end of cooking. season with salt to taste. transfer to a serving dish and garnish with the cilantro.
- usually served over cooked rice.
Nutrition Facts : Calories 663, Fat 49, SaturatedFat 13.5, Cholesterol 183.7, Sodium 1342.9, Carbohydrate 9.5, Fiber 1.8, Sugar 2.6, Protein 45
RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."
Provided by Julia Moskin
Categories dinner, grains and rice, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
- In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
- In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
- Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
- Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
- When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
- If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
- Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.
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