Herb-Crumbed Crispy Chicken With Saffron Cream Sauce
photo by Crafty Lady 13
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 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 tablespoons fresh chives, chopped
- 1 1⁄2 tablespoons parsley, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1 teaspoon garlic powder
-
Saffron Cream Sauce
- 15 g butter
- 1⁄2 small onion, finely chopped
- 1 garlic clove, crushed
- 1 pinch saffron
- 1 teaspoon chicken bouillon granule
- 80 ml dry white wine
- 160 ml cream
- 90 ml milk
- 1 teaspoon cornflour
- 1 small tomatoes, 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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Reviews
-
This certainly makes for a very elegant dish. The chicken was juicy and tender on the inside and tasty and crispy on the outside. The saffron cream sauce is very rich and a little goes a long way. As per The Flying Chef's recommendation, I served the sauce in little dipping bowls and it worked out perfectly. Made for Dec 2010 Aus/NZ Swap.
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Loved the tastes of the herbs and the sauce (though mine came out rather thin and there was lots of it, so would only make a half quantity of the sauce which would still be plenty for us and due to allergy reasons I had to use spring onion for the onion and used regular dry breadcrumbs). I browned my chicken 3 minutes per side till crispy brown and then put on a rack and finished cooking in the oven for about 10 minutes - lovely moist crispy chicken. Thank you The Flying Chef, made for Edition 8 - Make My Recipe.
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We really enjoyed this chicken and dipping sauce. The chicken was very moist and tender, and the panko topping took it over the top -- it was really crispy and delicious. I'm a convert now to panko -- it's so much better than other breaded toppings. I put the dipping sauce in little individual bowls and served it on the side. My husband thought the sauce was a little rich and he asked me to try it again using less cream and substituting some chicken stock for it, so I'll be making it again for him that way, but my son and I loved the sauce just as it was. Thanks for posting this, Flying Chef!
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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