Chicken in Saffron Cream

• saffron thread, crumbled↗3⁄4 teaspoon
• extra virgin olive oil, divided↗2 tablespoons
• lbs boneless skinless chicken breast halves (4)↗1 1⁄2 - 2
• salt↗3⁄4 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• ground coriander↗1⁄4 teaspoon
• butter↗1 tablespoon
• large shallot, finely minced↗1
• inch piece gingerroot, peeled and grated (about 1 tsp)1⁄2
• large garlic clove, minced↗1
• freshly grated nutmeg1⁄4 teaspoon
• heavy cream↗1 cup
• european style plain yogurt (whole or 2% fat)↗1⁄2 cup
• cilantro leaf, chopped↗1⁄4 cup
• garam masala↗1 teaspoon

Step-by-step instructions

1. 1

   Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.

2. 2

   Cover tightly, let steep at least 20 minutes but preferably 2 hours.

3. 3

   Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.

4. 4

   In a small bowl, combine the salt, pepper, and coriander.

5. 5

   Sprinkle the spices over the chicken; let stand 10 minutes.

6. 6

   Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.

7. 7

   Use tongs to transfer the chicken to a plate.

8. 8

   Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.

9. 9

   Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.

10. 10

    Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.

11. 11

    If the sauce is too thick, add a splash of cream or milk.

12. 12

    Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.

13. 13

    Crisp, dry Rose'.