Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint

Name: Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 larges boneless chicken breast halves with skin; 3 Tbsps butter, room temperature; 113 grams cups loosely packed fresh pea shoots or pea sprouts (about; 6 servings English Pea Puree; 3 teaspoons fresh thyme leaves, divided; 591 milliliters sliced green onions, white and green parts separated; 2 teaspoons fresh lemon juice; 59 milliliters torn fresh mint leaves; 4 Tbsps extra-virgin olive oil, divided; 2 Tbsps chopped fresh Italian parsley; 0 teaspoons saffron threads; 1 Tbsp water

Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint might be just the main course you are searching for. One serving contains 400 calories, 33g of protein, and 19g of fat. This gluten free recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. A mixture of water, thyme leaves, pea sprouts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds.

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Saffron

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Frying Pan

Transfer saffron to mortar and grind with pestle to fine powder.

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Saffron

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Mortar And Pestle

Mix butter and half of ground saffron in small bowl to blend; cover and refrigerate.

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Saffron

Butter

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Bowl

Add 2 tablespoons oil to remaining saffron in mortar, scraping sides and bottom of mortar with rubber spatula to blend well.

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Saffron

Cooking Oil

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Spatula

Mortar And Pestle

Place chicken breasts in large bowl.

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Chicken Breast

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Bowl

Add saffron oil, parsley, lemon peel, and 2 teaspoons thyme leaves; toss to coat chicken. Cover and refrigerate at least 4 hours or overnight.

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Thyme

Lemon Peel

Whole Chicken

Parsley

Saffron

Cooking Oil

Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat.

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Cooking Oil

Sprinkle chicken with salt and pepper.

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Salt And Pepper

Whole Chicken

Add 3 chicken breasts to each skillet, skin side down. Cook until skin is deep golden brown, about 6 minutes. Turn chicken over; reduce heat to medium and cook until chicken is cooked through, about 8 minutes longer.

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Chicken Breast

Whole Chicken

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Frying Pan

Transfer chicken to platter; cover and keep warm.

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Whole Chicken

Add white parts of green onions and remaining 1 teaspoon thyme to one skillet; sauté over medium heat until onions are translucent, about 3 minutes.

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Green Onions