Saffron Chicken with Peas

Serving size 4

Ingredients

1 pound chicken scaloppini (thinly cut chicken breast)

Lawry’s garlic salt

2 tbsp butter

Olive oil as required

½ cup flour

2 shallots, finely chopped

¾ cup white wine

1 cup chicken broth

¼ tsp saffron

1 cup heavy cream

1 cup frozen peas, thawed

Salt and pepper to taste

Cooked rice

Directions

1. Place chicken on layer of saran wrap and season with garlic salt

2. Melt 1 tbsp butter and 1 tbsp oil in large skillet

3. Dip chicken in flour, add to skillet and sauté until cooked (4 mins each side)

4. Transfer chicken on to plate, add more oil if required and cook rest of chicken

5. Add butter and shallots to skillet and cook until golden

6. Pour in wine, broth and saffron and simmer for five minutes

7. Add peas and simmer for ten minutes

8. Pour in cream and stir until sauce thickens a little

9. Add the chicken back to the pan and combine everything

10. Season with salt and pepper to taste

11. Serve on bed of rice

Great with rose or white wine

Saffron chicken and rice

Ingredients

Season and pound chicken

Add liquids, saffron in onions

Chicken is waiting for sauce

Add cream and let simmer

Add chicken back into pan

Let simmer until thickened

Yellow and ready to eat

Delicious