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

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