Chicken breasts with prawn and saffron sauce
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Chicken breasts with prawn and saffron sauce
  Chicken    Saffron    Prawns    Rice    Poultry    Sauces  
Last updated 6/12/2012 1:13:40 AM. Recipe ID 42203. Report a problem with this recipe.
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      Title: Chicken breasts with prawn and saffron sauce
 Categories: Main course, Prawns, Rice, Poultry
      Yield: 4 Servings
 
MMMMM----------------------CHICKEN BREASTS---------------------------
    250 g  Uncle Ben's Thai Imperial
           -Rice
      4    Chicken breasts; skinned and
           -boned
     45 g  Butter
           --- PRAWN & SAFFRON RICE ---
    1/2 sm Onion; peeled and chopped
      1 ts Saffron; ...or...
      4    Strands saffron
      4 tb 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 Benís 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 Benís Thai Imperial rice.
  
  Recipe 




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Recipe ID 42203 (Apr 03, 2005)

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