Chicken Breasts with Prawn and Saffron Sauce

40 minutes Prep: 15 minutes Cook: 25 minutes

3296 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Chicken
250	grams	rice	uncle ben's thai imperial
4	each	chicken breasts	skinned and boned
45	grams	butter

Prawn and saffron rice
1/2	small	onion	peeled and chopped
1	teaspoon	saffron	or 4 strands saffron
4	tablespoons	white wine
120	ml	chicken broth
300	ml	heavy whipping cream
55	grams	butter	unsalted, cut into small cubes
110	grams	prawns	peeled
30	grams	butter
2	each	tomatoes	deseedd diced
1	x	salt and black pepper	to taste

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.

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Nutrition Facts

Serving Size 352g

Amount per Serving

Calories 3296 32% of calories from fat

	% Daily Value*
Total Fat 117.0g	179%
Saturated Fat 41.0g	204%
Trans Fat 0.0g
Cholesterol 413mg	138%
Sodium 10619mg	442%
Total Carbohydrate 309.0g	103%
Dietary Fiber 2.0g	7%
Sugars 117.0g
Protein 219.0g	439%