Recipe - Chicken Breasts With Prawn And Saffron Sauce

CHICKEN BREASTS
250 g Uncle Ben's Thai Imperial
Rice
4 Chicken breasts; skinned and
boned
45 g Butter
PRAWN & SAFFRON RICE
One half small Onion; peeled and chopped
1 teaspoon Saffron; ...or...
4 Strands saffron
4 tablespoon White wine
120 ml Chicken stock
300 ml Whipping cream
55 g Unsalted butter; cut into
small cubes
110 g Peeled prawns
30 g Butter
2 Tomatoes; peeled deseedd
minced
Salt and freshly ground
black pepper, to taste

1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken
until coloured. Set aside and keep hot.

2. Simmer the wine with the onion in a small pan until reduced by half. Add
the saffron, stock, meat juices and cream. Continue to simmer until the
sauce is reduced by 1/3 and has thickened.

3. Meanwhile, cook the Uncle Ben’s rice according to the instructions on
the packet.

4. Once the sauce has thickened, take off the heat and whisk in the
unsalted butter cubes. Season to taste. Quickly fry the prawns in the
remaining 30g of butter, add to the sauce along with the tomatoes and heat
through.

5. Arrange the chicken on serving plates and spoon the sauce over. Serve
immediately with Uncle Ben’s Thai Imperial rice.

Recipe by: Uncle Ben's Rices of the World leaflet 1997 Posted to
MCRecipe Digest V1 #679 by Kerry Erwin kerry@north.org on Jul 20, 1997