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Herb-Crumbed Crispy Chicken With Saffron Cream Sauce Recipe

Herb-Crumbed Crispy Chicken With Saffron Cream Sauce Recipe

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Herb-Crumbed Crispy Chicken With Saffron Cream Sauce

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Ingredients:

Serving

olive oil
4 chicken breasts
plain flour
4 medium eggs, beaten lightly
1 3/4-2 cups panko breadcrumbs, flakes (japanese breadcrumbs i have never gone back to regular breadcrumbs after finding these, i love them,)
2 tbsp fresh chives, chopped
1 1/2 tbsp parsley, finely chopped
1 tbsp tarragon, finely chopped
1 tsp garlic powder
15 g butter
1/2 small onion, finely chopped
1 garlic clove, crushed
1 pinch saffron
1 tsp chicken bouillon granule
80 ml dry white wine
160 ml cream
90 ml milk
1 tsp cornflour
1 small tomato, peeled, seeded and diced

Directions:

Pound each chicken breast so that they are approximately all the same thickness.
In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.
Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well. Repeat with remaining breasts cover and refrigerate about 20-30 Min's.
Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.) Add chicken and cook until browned and crisp on both sides and cooked all the way through.
It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary. If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.
Cream Sauce.
Heat butter in a pan, add onion and garlic, cook until soft.
Add wine and saffron, simmer uncovered a few minutes to reduce slightly.
Add stock, milk, cream, add a little water to cornflour mix and add to sauce. Stir until mixture boils and thickens, stir in tomato.
To serve. Place chicken on plate with the sauce in a gravy jug or individual dipping bowls. As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.
I served this with garlic buttered spinach and mash, but it also pairs well with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.71 Kcal (1397 kJ)
Calories from fat	164.1 Kcal
		% Daily Value*
Total Fat	18.23g	28%
Cholesterol	193.52mg	65%
Sodium	638.21mg	27%
Potassium	304.72mg	6%
Total Carbs	26.81g	9%
Sugars	2.55g	10%
Dietary Fiber	1.87g	7%
Protein	14.05g	28%
Vitamin C	7.6mg	13%
Iron	2.5mg	14%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	112.69 Kcal (472 kJ)
Calories from fat	55.41 Kcal
		% Daily Value*
Total Fat	6.16g	28%
Cholesterol	65.35mg	65%
Sodium	215.52mg	27%
Potassium	102.9mg	6%
Total Carbs	9.05g	9%
Sugars	0.86g	10%
Dietary Fiber	0.63g	7%
Protein	4.75g	28%
Vitamin C	2.6mg	13%
Iron	0.8mg	14%
Calcium	39.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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