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 *  Exported from  MasterCook  *
 
                 Chicken Breasts with Prawn & Saffron Sauce
 
 Recipe By     : Uncle Ben's Rices of the World leaflet - 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Courses                     Prawns
                 Rice                             Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- CHICKEN BREASTS ---
  250      g             Uncle Ben's Thai Imperial Rice
    4                    chicken breasts -- skinned and boned
   45      g             butter
                         --- PRAWN & SAFFRON RICE ---
      1/2  small         onion -- peeled and chopped
    1      tsp           saffron -- ...or...
    4      strands       saffron
    4      tbsp          white wine
  120      ml            chicken stock
  300      ml            whipping cream
   55      g             unsalted butter -- cut into small cubes
  110      g             peeled prawns
   30      g             butter
    2                    tomatoes -- peeled deseedd diced
                         salt and freshly ground black pepper -- to taste
 
 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.