Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce.
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Composition of Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:
- Require - Chicken Marinate.
- Require 2 tbsp for Smoked Paprika.
- Give 1 tsp Garlic Powder.
- Require 1 tbsp for Light Soy Sauce.
- Give 1 tbsp of Cajun Powder.
- Provide Seasoning (Salt&Pepper).
- Require 2 Sprigs of Fresh Rosemary.
- Give 2 Chicken Breasts.
- You need for Creamy Sauce.
- Prepare 1 of Jumbo Mushroom (finely chopped).
- Need 2 - Medium Sized Red Onions(finely chopped).
- Prepare 1 pinch of Saffron.
- Need - Seasoning (Salt&Pepper).
- You need 1 of Lemon (whole zest & 1/2 juice)-optional.
Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce making:
- Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving.
- Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional)..
- Serving suggestion.
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