Sauteed chicken breast recipes
Recipe
Saffron Chicken Breast with Speck
Servings: 4 people
Ingredients
- 700 gr. Chicken fillets
- 200 gr higher welfare slice Speck
- 1 onion
- 100 ml. cream
- 150 ml. milk
- 20 almonds minced
- 1 saffron sachet
- a few sprigs of thyme
- extra virgin olive oil
- salt
Instructions
- Cut the chicken breast into thin fillets.
- Finely slice the onion.
- Heat 4 tablespoons of oil in a large skillet and fry the onion.
- Cook it until softened and golden, stirring occasionally with a wooden spoon.
- Heat the milk slightly and melt the saffron.
- Add the fillets and cook until gently brown on both sides. Season with salt, then pour into the almonds, the cream, the milk with saffron.
- Cover and continue cooking over a low heat for 15/20 minutes, loosen it up with some warm milk/water, if needed.
- Meanwhile, dice the Speck into little strips and put into a warm frying pan to sweat until crispy, without adding any oil or butter. When you see that it is ready, mix it with the sauce.
- After letting the time for cooking, uncover the chicken to allow the sauce to thicken.
- Add the sliced Speck and fresh thyme and toss gently to allow the flavour to combine
- Serve with some minced almonds on top.
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