CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. Cook the chicken until golden and cooked
- through, about 2 to 3 minutes per side. Transfer the chicken to serving
- plate and tent with foil to keep warm. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SAFFRON AND (SOY) SOUR CREAM CHICKEN
My mum's creation! Since I cook in advance and put it in the freezer, I don't cook it for too long, because the sour cream looses liquid and the sauce thickens, and I want that more sauce is left for when I warm-up the dish. Tastes also great wirh soy sour cream! Enjoy! Nush-e jun!
Provided by Anselma
Categories Southwest Asia (middle East)
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
- Add the sour cream and cook for a few minutes.
- Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!
Nutrition Facts : Calories 401.6, Fat 18.3, SaturatedFat 8.3, Cholesterol 191.2, Sodium 338.4, Carbohydrate 1.9, Sugar 2.1, Protein 54.4
CHICKEN IN SOUR CREAM SAUCE
Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. -Jane Carlovsky, Sebring, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.
Nutrition Facts : Calories 317 calories, Fat 13g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 1065mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN, CORN, AND NOODLE SOUP WITH SAFFRON
Steps:
- Combine broth, chicken pieces, neck, gizzard and heart in large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, remove chicken pieces and giblets from broth. Cool slightly. Remove skin from breasts and leg-thigh pieces. Cut enough chicken meat to measure 1 cup. Reserve remaining cooked chicken for another use. Strain broth into large bowl. Chill broth until fat solidifies on surface, about 6 hours. (Broth can be made 2 days ahead. Keep chilled.) Scrape fat from surface of broth and discard.
- Melt butter in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes. Add saffron. (Can be made 1 day ahead. Cover; chill. Bring to boil before continuing.) Add noodles; simmer 5 minutes. Add 1 cup chicken and corn; simmer until noodles are tender, about 5 minutes. Add parsley and celery. Season with salt and pepper.
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
CHICKEN IN SAFFRON CREAM
"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.
Provided by Sondra Beth
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
- Cover tightly, let steep at least 20 minutes but preferably 2 hours.
- Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
- In a small bowl, combine the salt, pepper, and coriander.
- Sprinkle the spices over the chicken; let stand 10 minutes.
- Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
- Use tongs to transfer the chicken to a plate.
- Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
- Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
- Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
- If the sauce is too thick, add a splash of cream or milk.
- Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
- WINE RECOMMENDATION:.
- Crisp, dry Rose'.
Nutrition Facts : Calories 503.4, Fat 34.9, SaturatedFat 17.7, Cholesterol 191.9, Sodium 605.5, Carbohydrate 4.6, Fiber 0.2, Sugar 1.6, Protein 41.9
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