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

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

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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