EASY CREAMY CHICKEN IN TOMATO SAUCE
Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
- Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
- Heat a large frying pan over medium-high heat.
- Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
- Pour in the passata/tomatoes and cream.
- Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
- Top with basil and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
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
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
SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE
Categories Chicken Leafy Green Tomato Sauté Quick & Easy Vinegar Saffron Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
- *White balsamic vinegar can be found at some supermarkets and specialty foods stores.
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.
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