Chicken in Creamy Saffron Sauce

• Meat

  • 2 1/2 lb Chicken breast

• Produce

  • 1 Garlic clove
  • 2 tbsp Parsley
  • 1 Shallot

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 cup Flour
  • 1 tsp Kosher salt
  • 1/8 tsp Nutmeg
  • 1/2 tsp Pepper, Cracked
  • 1/2 tsp Saffron

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on ethnicspoon.com

Description

Ingredients

• 2½ lbs. chicken breast
• 1 tsp. Kosher salt
• ½ tsp. cracked pepper
• ⅛ tsp. nutmeg
• 2 egg beaten
• 1 cup flour
• Vegetable oil for pan frying.
• For the sauce:
• 1 Tbsp. olive oil
• 1 shallot minced
• 1 garlic clove minced
• ¾ cup heavy cream
• ½ cup white wine
• ½ tsp. saffron
• 2 Tbsp. chopped parsley

Directions

• Preheat oven to 200F.
• Cut each chicken breast half into two pieces width wise. Lightly pound each piece to about ¼ thickness.
• In a small bowl mix together the salt, pepper and nutmeg.
• Place beaten egg and flour in two separate shallow bowls ( a couple of pie pans work very well).
• Add salt mixture to flour and mix well.
• Dip the chicken breasts into the egg and then into the flour until they are well coated.
• Heat oil in a shallow frying pan. Use only enough oil to cover the bottom of the pan.
• Fry each chicken breast piece for about 3-4 minutes on each side. You might have to add some oil for every batch of chicken breasts you cook.
• Place the fried chicken breasts in an oven safe platter and place in oven to keep warm.
• To prepare the sauce:
• In the same pan, on medium heat saute the shallot and garlic until shallot is translucent. Deglaze with wine. Scrape up the little bits and continue to cook until most of the wine has evaporated. Add the cream, and saffron. Cook sauce on low for about 5-10 minutes or until nappe consistency.
• Remove from heat.
• Bring the chicken breasts out of the oven and pour saffron sauce over the chicken breasts.
• Sprinkle with parsley.