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Рецепт Chicken Breasts With Prawn And Saffron Sauce

by Global Cookbook

Ингредиенты

250 gm Uncle Ben's Thai Imperial Rice 4 x Chicken breasts, skinned and boned 45 gm Butter 1/2 sm Onion, peeled and minced 1 tsp Saffron, ...or possibly... 4 x Strands saffron 4 Tbsp. 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 x Tomatoes, peeled deseedd diced Salt and freshly grnd black pepper, to taste

Инструкции

1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken till coloured. Set aside and keep warm.
2. Simmer the wine with the onion in a small pan till reduced by half. Add in the saffron, stock, meat juices and cream. Continue to simmer till 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 in 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.

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