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Saffron: a spice to know

                                     Chicken with SaffronChicken with Saffron

Saffron was used during Bible days in cakes and to color and flavor whole rains. Buddist priests dyed their robes with saffron, making them a brilliant yellow. Elderly women are used to gather the saffron threads from the flowers.   It takes about 4,500 flowers to make a single ounce of dried saffron. No wonder it’s so expensive!

Saffron is good for the immune system and blood, so it’s a nice spice to use and a little goes a long way. My family licked their plates when I served them:

Chicken with Saffron

Special enough for company!Olive oil

1 generous pound chicken breasts (4 ) pounded out a bit

1 small red onion or equivalent shallots, sliced thin

Generous  2 teaspoons (2 nice cloves) or so minced garlic

1/2 cup white wine

1 1/2 cups chicken broth

1/4 teaspoon saffron threads  – I added them to the chix broth to “bloom”

1/2 cup whipping cream

Parsley for garnish – opt

Pour a nice coating of olive oil in a saute pan over high heat. Season chicken  with salt and pepper. Cook until golden and cooked through, but not dry, about 3-5 mins per side depending upon thickness. I turned it over halfway through cooking time – you’ll see a “cook line” halfway up each breast where the chicken has cooked. Remove and tent with foil to keep warm. Turn heat to medium, add a bit more oil if you have to, then add onion and garlic and cook until onion is tender, a few minutes. Don’t let garlic burn.

Deglaze with wine. Scrape all brown bits from bottom.  Cook until wine is almost evaporated.

Add broth w/ saffron threads, simmer, and reduce for 10 minutes. Add cream.  Stir to combine and bring to a gentle boil until reduced to a good, thick sauce, a few more minutes.  Pour the sauce over the chicken. Sprinkle w/parsley.

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