8Ingredients
270Calories
85Minutes

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 onions (large or 2 small, cut in lengthwise slivers, this is a little more onions than original recipe)
  • 1 tablespoon olive oil
  • 1 teaspoon butter (optional, but it adds a lot of flavor)
  • 1 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 tablespoons fresh lemon juice (this is a little more lemon than original recipe)
  • 1/4 cup finely chopped fresh parsley
Read Directions

NutritionView more

270Calories
Sodium12%DV290mg
Fat20%DV13g
Protein55%DV28g
Carbs3%DV10g
Fiber4%DV1g

PER SERVING *

Calories270Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat3.5g18%
Trans Fat
Cholesterol85mg28%
Sodium290mg12%
Potassium670mg19%
Protein28g55%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Varuna Chopra 20 Jul 2016
My fiance liked the recipe alright. Next time I'm going to add some green chili's and possibly a smidge more cream. I agree with the previous reviewer. Carefully brown the chicken and keep an eye on it so it's not cooked through in the initial step (like the recipe indicates). Otherwise, the chicken will be overcooked at the end.
Mark M. 21 Nov 2015
Important to brown the chicken fast, otherwise the initial cooking plus the stewing can make it quite dry. Combination of spices is fantastic though!