Tuscan Chicken with Saffron Cream Sauce
Chicken breasts cooked in creamy saffron sauce with spinach deserves a place on your table!
Servings: 4
Equipment
- This is an affiliate link.Saucepan
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 350ml / 1½ cups single cream/heavy cream
- 1 tsp This is an affiliate link.saffron threads
- 2 tbsp This is an affiliate link.olive oil divided
- 4 chicken breasts skinless and boneless
- salt and pepper
- 1-2 cloves garlic
- 2 tbsp flour
- 250ml / 1 cup dry white wine
- 30g / 1 cup spinach
Instructions
- Infuse the cream with saffron by gently heating it in a saucepan for 10 minutes.
- 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.
- 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.
Notes
If you choose to leave the wine out, use the same amount of apple juice + 1 tbsp of white wine vinegar or apple cider vinegar instead.
Nutrition
Calories: 643kcal | Carbohydrates: 8g | Protein: 51g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 242mg | Sodium: 301mg | Potassium: 1007mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1657IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 1mg