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

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

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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