Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging. During my most-recent “blog break”, I continued to try new recipes. Over the next few days, I hope to share some of them. In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy. Besides, how often do I get the chance to cook with saffron?
(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)
2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers
1 Tbsp extra virgin olive oil
1/2 Tbsp butter
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock
1 1/2 Tbsp lemon juice
1/4 chopped fresh cilantro
Cut chicken in 1/2 strips diagonally. Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat. (Don’t let it cook long enough that the outside starts to get hard. The chicken does not need to be cooked through.)
Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes. Remove browned onions. Add chicken back to pan, and cover with onions. Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.
Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
MUSIC TO COOK BY
Until next time, Happy Cooking! : )
Do vegetarians eat animal crackers? ~Author Unknown