Spanish Chicken Breasts With Lemon And Saffron

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An updated recipe from modern spain. The prep is the time to marinade.

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Steps

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To marinade:.

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Season the chicken breasts with salt and freshly ground black pepper and place in a dish together with the rest of the marinade ingredients.

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Mix together well , then cover and place in the fridge to marinate for two hours , turning the chicken breasts over from time to time.

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To cook the chicken:.

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Preheat the oven to 180c / 365f / gas 4.

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Heat a large ovenproof frying pan until hot , then add 90ml / 3fl oz of the olive oil , the shallots , carrots and asparagus and gently fry over a low heat until the vegetables are barely softened , remove the vegetables from the pan with a slotted spoon and set aside.

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Add the remaining 30ml / 1fl oz of olive oil to the pan and heat.

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Remove the chicken from the marinade and pat dry.

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Add the chicken breasts to the pan and fry for 2-3 minutes on both sides , until golden-brown all over.

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Remove from the heat and return the vegetables , then , using a fine sieve , strain the marinade over the chicken and discard the solid marinade i.

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Ingredients

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chicken breasts, salt & freshly ground black pepper, extra virgin olive oil, lemon, lemons, white wine, white wine vinegar, chili, fresh bay leaves, olive oil, shallots, carrots, fresh asparagus, saffron strand