• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Breasts with Prawn and Saffron Sauce

  • Recipe Submitted by on

Category: Poultry, Rice

 Ingredients List

  • ------------------------------CHICKEN BREASTS------------------------------
  • 250 g Uncle Ben's Thai Imperial
  • -Rice
  • 4 Chicken breasts; skinned and
  • -boned
  • 45 g Butter
  • --- PRAWN & SAFFRON RICE ---
  • 1/2 sm Onion; peeled and chopped
  • 1 ts Saffron; ...or...
  • 4 Strands saffron
  • 4 tb White wine
  • 120 ml Chicken stock
  • 300 ml Whipping cream
  • 55 g Unsalted butter; cut into
  • -small cubes
  • 110 g Peeled prawns
  • 30 g Butter
  • 2 Tomatoes; peeled deseedd
  • -diced
  • Salt and freshly ground
  • -black pepper, to taste


1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken
until coloured. Set aside and keep hot.

2. Simmer the wine with the onion in a small pan until reduced by half. Add
the saffron, stock, meat juices and cream. Continue to simmer until the
sauce is reduced by 1/3 and has thickened.

3. Meanwhile, cook the Uncle Ben”™s rice according to the instructions on
the packet.

4. Once the sauce has thickened, take off the heat and whisk in the
unsalted butter cubes. Season to taste. Quickly fry the prawns in the
remaining 30g of butter, add to the sauce along with the tomatoes and heat

5. Arrange the chicken on serving plates and spoon the sauce over. Serve
immediately with Uncle Ben”™s Thai Imperial rice.

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