Saffron Chicken with Parsley and Lemon
- 2 boneless, skinless chicken breasts
- 1 large or 2 small onions, cut in lengthwise slivers (this is a little more onions than original recipe)
- 1 T olive oil
- 1 tsp. butter (optional, but it adds a lot of flavor)
- pinch saffron (about 1/4 tsp. or less)
- 3/4 cup chicken stock (this is a little more chicken stock than original recipe)
- 1 1/2 T fresh lemon juice (this is a little more lemon than original recipe)
- 1/4 cup finely chopped fresh parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Large or 2 small onions (1)
- Parsley, fresh (1/4 cup)
- Meat
- Chicken breasts, boneless skinless (2)
- Canned Goods
Chicken stock (3/4 cup)
- Cooking & Baking
- Olive oil (1 T)
- Saffron (1 pinch)
- Drinks
- Lemon juice, fresh (1 1/2 T)
- Dairy
- Butter (1 tsp.)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published April 7, 2011 (1 year ago).
44 people saved this recipe.
