Chicken In Saffron Tomato Cream Sauce Recipes

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CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE



Chicken Scallopine with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Warm the olive oil in a large skillet over high heat. Season the chicken
  • cutlets with salt and pepper. Cook the chicken until golden and cooked
  • through, about 2 to 3 minutes per side. Transfer the chicken to serving
  • plate and tent with foil to keep warm. Turn the heat to medium, add the
  • shallot and the garlic and cook until tender, about 2 minutes.
  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
  • Sprinkle with parsley and serve immediately.

SAFFRON CHICKEN



Saffron Chicken image

Make and share this Saffron Chicken recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons butter or 3 tablespoons oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1 -3 fresh chili pepper, or to taste, red or green
2 -3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Steps:

  • Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
  • Cool, and then crush them with the back of a spoon.
  • Dissolve them in 1 tablespoon of very hot water.
  • Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
  • Add garlic.
  • Add the dissolved saffron to the pan with the cardomon, then add the chicken.
  • Turn the chicken pieces in the mix, coating well.
  • Add the salt, cover and cook for 25 minutes until the chicken is tender.
  • Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3

CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON



Chicken Breasts With Peppers, Tomatoes and Saffron image

Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
3 cups cored seeded sweet red, green and yellow peppers, cut into thin strips
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Salt and freshly ground pepper to taste
1 cup canned crushed tomatoes
1/4 teaspoon saffron stems or 1/2 teaspoon turmeric
2 tablespoons butter
4 boneless skinless chicken breasts, about 1 1/4 pounds
1 tablespoon finely chopped shallots
1/4 cup dry white wine
1/4 cup fresh or canned chicken broth
4 tablespoons finely chopped parsley

Steps:

  • Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
  • Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
  • Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams

SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Skillet Chicken in Creamy Sun-Dried Tomato Sauce image

Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.

Provided by rayne drops

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 large yellow onion, diced
3 cloves garlic, or more to taste, diced
1 teaspoon chopped fresh thyme leaves
1 tablespoon all-purpose flour
1 cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, chopped

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
  • Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Chicken in Creamy Sun-Dried Tomato Sauce image

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 7h15m

Yield 8

Number Of Ingredients 10

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

Steps:

  • Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  • Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g

CHICKEN WITH TOMATO-CREAM SAUCE



Chicken with Tomato-Cream Sauce image

A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. -Agnes Cooper, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 boneless skinless chicken breast halves
1/4 cup butter
1 small onion, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup sour cream
2/3 cup grated Parmesan cheese
Hot cooked noodles

Steps:

  • In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

Nutrition Facts : Calories 301 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN IN SAFFRON CREAM



Chicken in Saffron Cream image

"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.

Provided by Sondra Beth

Categories     Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 teaspoon saffron thread, crumbled
2 tablespoons extra virgin olive oil, divided
1 1/2-2 lbs boneless skinless chicken breast halves (4)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
1 tablespoon butter
1 large shallot, finely minced
1/2 inch piece gingerroot, peeled and grated (about 1 tsp)
1 large garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
1/2 cup european style plain yogurt (whole or 2% fat)
1/4 cup cilantro leaf, chopped
1 teaspoon garam masala

Steps:

  • Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
  • Cover tightly, let steep at least 20 minutes but preferably 2 hours.
  • Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
  • In a small bowl, combine the salt, pepper, and coriander.
  • Sprinkle the spices over the chicken; let stand 10 minutes.
  • Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
  • Use tongs to transfer the chicken to a plate.
  • Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
  • Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
  • Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
  • If the sauce is too thick, add a splash of cream or milk.
  • Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
  • WINE RECOMMENDATION:.
  • Crisp, dry Rose'.

Nutrition Facts : Calories 503.4, Fat 34.9, SaturatedFat 17.7, Cholesterol 191.9, Sodium 605.5, Carbohydrate 4.6, Fiber 0.2, Sugar 1.6, Protein 41.9

CHICKEN IN TOMATO-BASIL CREAM SAUCE



Chicken in Tomato-Basil Cream Sauce image

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN IN SAFFRON-TOMATO CREAM SAUCE



Chicken in Saffron-Tomato Cream Sauce image

Make and share this Chicken in Saffron-Tomato Cream Sauce recipe from Food.com.

Provided by Chef GreanEyes

Categories     Whole Chicken

Time 9h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 15

1 cinnamon stick, broken into pieces
6 whole cloves
1 tablespoon coriander seed
1 tablespoon cumin seed
3 tablespoons vegetable oil
2 yellow onions, finely chopped
4 garlic cloves, minced
2 tablespoons fresh ginger (grated or minced)
1 small green serrano chili, seeded and minced
2 teaspoons salt
1 (14 1/2 ounce) can crushed tomatoes
1 chicken, cut into serving pieces and skinned
1/4 teaspoon saffron thread
1/2 cup half-and-half
1/4 cup chopped cilantro, for garnish

Steps:

  • combine the cinnamon, cloves, coriander, and cumin in a mortar or coffee grinder and grind to a fine powder.
  • heat a large saute pan over med-high heat and add the oil. add the onions and saute, stirring frequently, for 10-15 minutes, until browned. add the spice mixture, garlic, ginger, chile, and salt and stir for 3-4 minutes. stir in the tomatoes and cook for 5 minutes, or until some of the liquid has evaporated.
  • place the chicken in the slow cooker and pour the onion mixture over the top. cover and cook on low for 3-8 hours, until the chicken is tender. at 3-4 hours the chicken will still be firm and hold its shape. at 6-8 hours, the meat will be falling off the bone.
  • in a small bowl, combine the saffron and half and half. let soak for 30 minutes. stir the saffron cream into the chicken 30 minutes before the end of cooking. season with salt to taste. transfer to a serving dish and garnish with the cilantro.
  • usually served over cooked rice.

Nutrition Facts : Calories 663, Fat 49, SaturatedFat 13.5, Cholesterol 183.7, Sodium 1342.9, Carbohydrate 9.5, Fiber 1.8, Sugar 2.6, Protein 45

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