Chicken breast with saffron cream
Procedure
Ingredients · Servings 2
- 2 slices Chicken (breast)
- Vegetable broth
- Saffron powder
- Sale
- Baby
- 50 g Butter
- Flour
- 100 ml Liquid cream
- Parsley
Method · 25 min
- Take the chicken breast slices and dust them with flour until the entire surface is well coated. Place the butter in a pan and melt it...
- Take the chicken breast slices and dust them with flour until the entire surface is well coated. Place the butter in a pan and melt it...
- Take the chicken breast slices and dust them with flour until the entire surface is well coated. Place the butter in a pan and melt it...
- Take the chicken breast slices and dust them with flour until the entire surface is well coated. Place the butter in a pan and melt it...
Take the chicken breast slices and sprinkle them with flour until the entire surface is well covered.
Place the butter in a pan and let it melt, then add the chicken breast slices and cook for at least 5 minutes on each side or until they start to brown.
Add the cream and then the hot broth (at least 2 ladles), salt, and pepper. Cover the pan with a lid and cook for about ten minutes.
When the cooking is almost finished, or rather, when the sauce has thickened, add the parsley and serve, garnishing with more parsley. Enjoy!
