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Chicken with Garlic Shallots and Saffron Recipe


Chicken can be an inexpensive protein which can easily be livened up. This recipe involves garlic, shallots, saffron, over an easy frozen veggie mix.

Chicken with Garlic Shallots and Saffron Recipe

Ingredients:
1 small chicken breast (6-8 oz)
3 cloves garlic, minced
1/2 shallot, minced
1/3 cup chicken broth
3 Tbsp white wine
1 Tbsp panko bread crumbs
6 threads saffron (optional)
1 package frozen mixed veggies
peanut oil
garlic powder to taste
salt and pepper to taste

Start by heating a saute pan with peanut oil on high. Cut the chicken into small 1" square chunks and add in salt, pepper, and garlic powder. Saute this to seal both sides of it. Take that out to the side.

Add in the shallots and get them going. After a short while add in the garlic. When that's nicely brown, add in the white wine to deglaze the pan.

Now add in the chicken broth and saffron. Let that simmer for a few minutes. Add in the chicken.

Microwave the mixed veggies and when it's done drain the juice from it into the pan. Add in panko bread crumbs to the pan to thicken that sauce.

Put the veggies as the base in a dish, and then pour the chicken and its sauce over the top.

Enjoy!

You can vary the flavors immensely on this by choosing different frozen veggies mixes. You can also vary the carb counts, as that is going to be the key value for the overall carb count of the dish. Depending on where you are in your lifestyle, you might want to go with a veggie blend that is extremely minimal (like cauliflower). If you're in the later maintenance stages you might be fine with a more exotic mix with carrots, snowpeas, and the like.

The image shown here is with one of the carrot-snowpea-cauliflower blends.

If you don't have saffron, that's fine. You can make the dish without it. If you do have saffron, give it a try! It adds an extra flavorful aspect to the dish.

Come by the forums and let us know what you think of the dish!

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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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