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| Chicken Breasts With Prawn And Saffron Sauce Recipe |
Category: Rice / Poultry
Rating:
N/A
Servings: 4
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Ingredients
----CHICKEN BREASTS----
250 gm uncle ben's thai imperial rice
4 chicken breasts; skinned and boned
45 gm butter -- prawn & saffron rice ---
1/2 small onion; peeled and chopped
1 teaspoon saffron; ...or...
4 strands saffron
4 tablespoon white wine
120 ml chicken stock
300 ml whipping cream
55 gm unsalted butter; cut into small cubes
110 gm peeled prawns
30 gm butter
2 tomatoes; peeled deseedd diced
1 salt and freshly ground black peppe; r, to taste
Cooking 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.
Recipe by: Uncle Ben's Rices of the World leaflet - 1997 Posted to MC-Recipe Digest V1 #679 by Kerry Erwin on Jul 20, 1997
poultry,rice
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