Tuscan Chicken with Saffron Cream Sauce
Chicken breasts cooked in creamy saffron sauce with spinach deserves a place on your table!
- Prep time
- 2 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 350 ml 11/2 cups single cream/heavy cream
- 1 tsp saffron threads
- 2 tbsp olive oil (divided)
- 4 chicken breasts (skinless and boneless)
- salt and pepper
- 1-2 clove garlic
- 2 tbsp flour
- 250 ml 1 cup dry white wine
- 30 g 1 cup spinach
Instructions
- 1
Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
- 2
Meanwhile season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
- 3
Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.