Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint

Ingredients

• 2 ½ cups green onions
• 6 large boneless chicken breast halves with skin
• English Pea Puree
• 2 teaspoons fresh lemon juice
• 1 tablespoon water
• 6 cups fresh pea shoots or pea sprouts
• 3 teaspoons fresh thyme leaves
• + 6 more ingredients
• • 1 tablespoon finely grated lemon peel
  • 2 tablespoons fresh Italian parsley
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • ¼ teaspoon saffron threads
  • ¼ cup fresh mint leaves

Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds. Transfer saffron to mortar and grind with pestle to fine powder. Mix butter and half of ground saffron in small bowl to blend; cover and refriger...

View full recipe at Epicurious