Chicken with Saffron Cream on Fresh Watercress

Recipe by Deb Thorlakson

Serves 4

• 2 tablespoons butter
• 1 ¼ pound chicken breasts
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 2 shallots- sliced
• 2 cloves garlic- minced
• 1/2 cup Lost River Chardonnay
• 1 cup chicken broth
• 1/4 teaspoon saffron threads- crushed
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1/2 cup heavy cream
• 1 bunch clean fresh watercress leaves
• 3 tablespoons parsley- minced

Pound the chicken to an even 3/4 inch, cut the breasts in half on a diagonal, season with salt and pepper. Heat the butter in a sauté pan over medium high heat. Cook the chicken until golden and cooked through, reducing heat to medium about 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Add the shallot and the garlic to the pan and cook until tender, about 2 minutes. Deglaze with the Lost River Chardonnay and cook until the wine is reduced by half. Add the chicken broth and saffron threads, lemon juice, red pepper flakes and bring to a high simmer to reduce until nearly evaporated about 5 minutes. Add the cream, stir to combine and simmer for 1 minute. Add the chicken breasts to the sauce to reheat slightly.

Arrange the watercress on each of 4 plates, place the chicken then pour the saffron sauce over all. Garnish with fresh parsley. 

This dish is nicely contrasted with a side of black “Forbidden Rice.”