"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Diane's Spanish Chicken with Shallots and Saffron Recipe

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This recipe for Diane's Spanish Chicken with Shallots and Saffron, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Paul
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless free range organic chicken breasts, washed
1 cup Marsala wine or Sherry
4-5 medium shallots, diced
1/2 tsp. or a good pinch of Spanish saffron, toasted and placed in warm cream to color (see below)
1/2 stick unsalted butter
1/2 cup cream or 1/2 and 1/2
4-6 tbsp. olive oil
1 cup unbleached flour

Directions:
Directions:
1. Wash 4 boneless chicken breasts well (can also use Purdue scallopini chicken) and drain. Place in bowl.
2. Add Marsala wine or sherry to chicken plus pepper as marinade.
3. Add diced garlic to chicken marinade.
4. Cover chicken and place in refrigerator until ready to cook. (Can marinate for several hours if desired)
5. Chop shallots and place aside.
6. Take small saute pan and place saffron threads in pan. Cook over medium heat until you can just smell the saffron--do not burn!! Remove from heat and place in small dish to cool.
7. Heat cream or 1/2 and 1/2 in small saucepan to just warm. Remove from heat.
8. Crumble saffron into warm cream by rubbing between your hands. The saffron will color the milk a beautiful deep orange color. Let sit until ready for use.
9. Remove chicken from fridge. Place flour in bowl and season with salt and pepper (I use garlic salt).
10. Melt 2 tbsp or so of butter and the same amount of olive oil in pan and heat but do not allow to brown. Olive oil will help prevent butter from browning but you have to watch it.
11. Douse each piece of chicken into flour mixture to coat.
12. Saute in olive oil and butter until brown on each side. While browning, add shallots in around edges and between chicken and let that brown along with chicken.
13. Turn chicken once carefully to keep flour curst after one side is brown and let the other side brown.
14. Once golden brown and cooked through, remove chicken to platter. Leave brown bits of shallots.
15. Mix in saffron cream in pan with brown bits. Add a little Marsala wine to lighten if necessary but cook off wine.
16. Serve chicken with saffron cream sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
You can make Chicken Piccata the same way, but omit the cream and loosen the brown bits with lemon juice and white wine instead of saffron cream.

 

 

 

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