TUSCAN CHICKEN WITH SAFFRON CREAM SAUCE

In Chicken, Dinner, Main Dish 96 views

Chicken breasts cooked in a creamy saffron sauce with spinach deserves a place on your table! Explore the flavours of Tuscany through this delicious and very easy chicken recipe.

Am I the one in particular who has a cooler brimming with chicken bosoms? No? You are something very similar? Well I have extraordinary news since today I am presenting to you a heavenly formula, which comes from Tuscany. It is so unbelievably basic and speedy to make! Close to a little ways beginning to end.

This chicken formula is propelled by a Tuscan cookbook, that was given to me years prior. It’s called Beaneaters and Bread Soup, Portraits and Recipes from Tuscany by Lori de Mori and Jason Lowe. I’ve taken the principle thought from it however changed the formula somewhat to adjust as we would prefer.

This formula is really uncommon for the most part on account of the velvety saffron sauce, that brings a novel taste and a beautiful shading to the dish.

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Chicken breasts cooked in creamy saffron sauce with spinach deserves a place on your table!

Prep Time: 2 minutes
Cook Time: 28 minutes
Course: Main Course
Cuisine: Italian
Keyword: saffron cream sauce, tuscan chicken
Servings: 4
Calories: 643kcal

Ingredients

  • 350ml/1 ½ cups single cream/heavy cream
  • 1 tsp saffron threads
  • 2 tbsp olive oil divided
  • 4 chicken breasts, skinless and boneless
  • salt and pepper
  • 1-2 cloves garlic
  • 2 tbsp flour
  • 250ml/1 cup dry white wine
  • 30g/1 cup spinach

Instructions

  • Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
  • Meanwhile season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
  • Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.
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Nutrition Facts

  • Amount Per Serving
  • Calories 643Calories from Fat 360
  • % Daily Value*
  • Fat 40g62%
  • Saturated Fat 19g119%
  • Cholesterol 242mg81%
  • Sodium 301mg13%
  • Potassium 1007mg29%
  • Carbohydrates 8g3%
  • Fiber 1g4%
  • Sugar 1g1%
  • Protein 51g102%
  • Vitamin A 1657IU33%
  • Vitamin C 6mg7%
  • Calcium 85mg9%
  • Iron 1mg6%
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