Stewed chicken breast in saffron sauce
2 servings
60 minutes
Braised chicken breast in saffron sauce is an exquisite dish with a refined aroma and bright golden hue. Saffron, known as the 'king of spices,' adds delicate spiciness and a slight bitterness to the sauce, while the combination of garlic, turmeric, and dill creates a rich flavor bouquet. Marinating in sour cream makes the meat incredibly juicy, and slow cooking preserves its tenderness. European cuisine is famous for its harmonious and refined flavors, and this dish is a perfect example. It pairs perfectly with light sides like rice, vegetables or mashed potatoes. This is not just food but a true gastronomic delight that brings warmth and coziness to make every meal special.
1
Marinade for chicken fillet: saffron, garlic, turmeric, salt, pepper, dried dill, sour cream. Marinate for 20 minutes.
- Saffron: 1 teaspoon
- Garlic: 1 clove
- Turmeric: 1 teaspoon
- Salt: pinch
- Ground black pepper: to taste
- Dried dill: to taste
- Sour cream 15%: 150 g
2
Pour a little sunflower oil into the pan and add the fillet with the remaining marinade, sprinkle with pepper to taste. Place on low heat and cover. Let it simmer for 30 minutes.
- Sunflower oil: 20 ml
- Chicken fillet: 2 pieces
- Sour cream 15%: 150 g
- Ground black pepper: to taste
3
Open the lid. Slightly cut the fillet to check if it's cooked inside. Remove any liquid if present and fry the breasts over higher heat until a light crust forms.
- Chicken fillet: 2 pieces