Chicken in saffron cream sauce


4 chicken breasts ( halve them so you end up with 8 thin filets)

1/2 cup flour

Sea salt and pepper

Red pepper flakes


Greek seasonings (such as oregano, basil parsley)

3-4 tablespoons olive oil

3-4 tablespoons butter

2 shallots, sliced

1/2 cup organic chicken stock

1 cup heavy cream

1/4 teaspoon saffron, crushed

Garnish: chopped fresh basil, chopped fresh chives


1)  Pound the chicken breasts so that they are flattened.  Meanwhile heat up the olive oil and butter

in a large saute pan on med-high

2) Mix the flour and and spices together, and dredge the chicken in this flour mixture.

3) Add the chicken to the pan, and sauté one side until golden brown.  Add in the shallots, and turn the chicken to sauté the other side

4) After both sides are golden brown, add in the chicken stock.  Simmer on low for about 5-6 minutes.

5) Crush the saffron in a mortar and pestle.  Warm  heavy cream in a microwave.  Add the crushed saffron to the warmed heavy cream, stir well until you see that beautiful cognac reddish color.

6) Add the heavy cream mix to the chicken, and turn heat off. Let the chicken stand for a few minutes to absorb the saffron flavor.  Garnish w/ the fresh herbs.  Serve over pasta or rice.





2 thoughts on “Chicken in saffron cream sauce

  1. Hi Laviza baji! How are you all doing? I saw the wedding pictures so beautiful! Love your and Haniya outfits gorgeous. Thanks for the recepie I will try to make it.

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