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How To make Chicken Breasts with Prawn& Saffron Sauce

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CHICKEN brEASTS :

250 g Uncle Ben's Thai Imperial Rice
4 chicken breasts

skinned and boned
45 g butter
:

PRAWN & SAFFRON RICE

1/2 small onion :

peeled and chopped
1 tsp saffron

...or...
4 strands saffron
4 tbsp 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

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