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

Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
Photo by Mark Thomas

Ingredients

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

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

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