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

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

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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