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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Although I tweaked this recipe a bit, the original was found on the internet. Ingredients:
4 tablespoons olive oil |
4 chicken breasts, boneless, skinless |
6 garlic cloves |
8 ounces white wine |
1 teaspoon all-purpose flour |
1 pinch salt, to taste |
1/4 cup chicken stock |
1 tablespoon fresh parsley, chopped |
2 saffron strands |
2 -4 peppercorns |
Directions:
1. In a large heavy skilled heat oil, then add chicken & garlic cloves, frying about 12-15 minutes or until garlic turns golden & chicken is brown.
2. Remove the whole garlic cloves & set them aside before pouring the wine into the skillet, then stir while adding the flour & a pinch of salt.
3. Add chicken stock , then cover & simmer for 15 minutes on a low heat.
4. In a mortar make a paste using the whole garlic cloves, parsley, saffron & the peppercorns.
5. Add the paste to the skillet, then cover & simmer for another 15 minutes.
6. Great served with rice.
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