Chicken Breasts with Prawn & Saffron Sauce

Name: Chicken Breasts with Prawn and Saffron Sauce
Yield: 4
Cuisine: Fusion
Ingredients: rice; chicken breasts; butter; onions; saffron threads; white wine; chicken broth; heavy whipping cream; butter; shrimp; butter; tomatoes; salt and black pepper

Submitted by varzola

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

Chicken

250

GRAMS RICE
uncle ben's thai imperial

EACH CHICKEN BREASTS
skinned and boned

GRAMS BUTTER

Prawn and saffron rice

SMALL ONIONS
peeled and chopped

TEASPOON SAFFRON THREADS
or 4 strands saffron *

TABLESPOONS WHITE WINE

120

ML CHICKEN BROTH *

300

ML HEAVY WHIPPING CREAM *

GRAMS BUTTER
unsalted, cut into small cubes

110

GRAMS SHRIMP
peeled

GRAMS BUTTER

EACH TOMATOES
deseedd diced

X SALT AND BLACK PEPPER
to taste *

Directions

Heat the butter and 1 tablespoon of water in a large pan and fry the chicken until coloured. Set aside and keep hot.
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 ⅓ and has thickened.
Meanwhile, cook the Uncle Ben?s rice according to the instructions on the packet.
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.
Arrange the chicken on serving plates and spoon the sauce over. Serve immediately with Uncle Ben?s Thai Imperial rice.