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Saffron Chicken with Peas

Updated: Mar 29, 2021

Serving size 4


1 pound chicken scaloppini (thinly cut chicken breast)

Lawry’s garlic salt

2 tbsp butter

Olive oil as required

½ cup flour

2 shallots, finely chopped

¾ cup white wine

1 cup chicken broth

¼ tsp saffron

1 cup heavy cream

1 cup frozen peas, thawed

Salt and pepper to taste

Cooked rice


  1. Place chicken on layer of saran wrap and season with garlic salt

  2. Melt 1 tbsp butter and 1 tbsp oil in large skillet

  3. Dip chicken in flour, add to skillet and sauté until cooked (4 mins each side)

  4. Transfer chicken on to plate, add more oil if required and cook rest of chicken

  5. Add butter and shallots to skillet and cook until golden

  6. Pour in wine, broth and saffron and simmer for five minutes

  7. Add peas and simmer for ten minutes

  8. Pour in cream and stir until sauce thickens a little

  9. Add the chicken back to the pan and combine everything

  10. Season with salt and pepper to taste

  11. Serve on bed of rice

Great with rose or white wine


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