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Ingredientes
- 250 gm Uncle Ben's Thai Imperial Rice
- 4 x Chicken breasts, skinned and boned
- 45 gm Butter
- 1/2 sm Onion, peeled and minced
- 1 tsp Saffron, ...or possibly...
- 4 x Strands saffron
- 4 Tbsp. White wine
- 120 ml Chicken stock
- 300 ml Whipping cream
- 55 gm Unsalted butter, cut into small cubes
- 110 gm Peeled prawns
- 30 gm Butter
- 2 x Tomatoes, peeled deseedd diced Salt and freshly grnd black pepper, to taste
Direcciones
- 1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken till coloured. Set aside and keep warm.
- 2. Simmer the wine with the onion in a small pan till reduced by half. Add in the saffron, stock, meat juices and cream. Continue to simmer till 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 in to the sauce along with the tomatoes and heat through.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 467 | |
| Calories from Fat 366 | 78% |
| Total Fat 41.59g | 52% |
| Saturated Fat 25.72g | 103% |
| Trans Fat 0.01g | |
| Cholesterol 191mg | 64% |
| Sodium 245mg | 10% |
| Potassium 325mg | 9% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.25g | 1% |
| Protein 17.96g | 29% |
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