Chicken with Saffron Sauce

IMG_2184This was me playing in the kitchen with whatever I had lying around, which happened to be some saffron salt and cream cheese!  I cooked my chicken in walnut oil instead of olive oil for a different flavor and this paired well with the taste of the saffron.  Saffron can be over powering so be careful with how much you use!  Add a little, taste and add more if needed is my philosophy.


2 chicken breasts

1 8 oz package of cream cheese – softened

dash of saffron salt

1 shallot – chopped

2 garlic cloves – chopped

1 1/4 cup chicken broth

walnut oil

dash of saffron salt

1 bunch baby broccoli


Heat the oven to 350.  Trim the ends off the stalks.  Drizzle the baby broccoli with walnut oil and add some pepper if you’d like.  Lay them out on an oven proof pan and cook for 30 minutes.

In a large skillet, heat up about 1 tsp of walnut oil and saute the shallots and garlic until fragrant – about 1 to 2 minutes.

Add a tbs more of walnut oil to the same pan and cook the chicken for 5 minutes on each side.  If you feel the need to remove the shallots and garlic, do so, but put them back in when you cook the sauce.  Pour in the chicken broth and melt the cream cheese in it until completely smooth.  Cover and cook for another 5 to 10 minutes, depending on the thickness of your chicken.  If your chicken is super thick keep an eye on it so the sauce doesn’t evaporate completely.

This is a nice, decadent meal that doesn’t cost much at all!  Saffron can be expensive but if you buy it as a saffron salt mixture it isn’t too bad for the wallet.


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