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Saffron and (Soy) Sour Cream Chicken

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“My mum's creation! Since I cook in advance and put it in the freezer, I don't cook it for too long, because the sour cream looses liquid and the sauce thickens, and I want that more sauce is left for when I warm-up the dish. Tastes also great wirh soy sour cream! Enjoy! Nush-e jun!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
  2. Add the sour cream and cook for a few minutes.
  3. Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!

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