Chicken Breast with Saffron Beurre Blanc

Ingredients

• 6 oz Brussels Sprouts
• 1 Shallot
• 1 Red Bell Pepper
• 2 Boneless Skinless Chicken Breasts
• 1 tsp. Smoked Paprika
• 6 Saffron Threads
• 2 fl. oz. White Cooking Wine
• 5 fl. oz. Canned Evaporated
• Whole Milk
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Trim bottoms off Brussels sprouts and halve (quar-
• ter if larger than ping pong balls). Peel and halve
• shallot. Slice half the shallot into thin strips and cut

Instructions

1. 1

   Cook Within: Extract the most flavor and color from saffron threads by crumbling them between your thumb and forefinger as you add them to “Beurre blanc” is a French term for this reduction of white wine and butter that literally translates to “white butter.” Swirling in butter off the heat gives this sauce richness and a velvety texture.

2. 2

   Prepare the Ingredients: Trim bottoms off Brussels sprouts and halve (quar- ter if larger than ping pong balls). Peel and halve shallot. Slice half the shallot into thin strips and cut other half into a fine dice. Stem, seed, and cut red bell pepper into ½” dice. Rinse chicken, pat dry, and season both sides with smoked paprika, ½ tsp. salt, and ¼ tsp. pepper.

3. 3

   Start the Sauce: Return pan used to sear chicken to medium heat. Add ½ tsp. olive oil, diced shallots, saffron, and white cooking wine to hot pan and cook until reduced by half, 1-2 minutes.

4. 4

   Sear the Chicken: heat. Add 2 tsp. olive oil and chicken to hot pan and cook until golden-brown, 2-3 minutes per side.

5. 5

   Transfer to one side of prepared baking sheet and: wipe pan clean. Reserve pan. Chicken will finish cook- ing in a later step.

6. 6

   Add evaporated milk to pan and simmer until: slightly thickened, 1-2 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate.

7. 7

   Roast the Chicken and Vegetables: Toss Brussels sprouts, sliced shallots (reserve diced portion for sauce), and red bell pepper on other tsp. salt and a pinch of pepper. Spread into a single and transfer to oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If chicken finishes cooking before vegetables are tender, transfer chicken to a plate and return vegeta- bles to oven another 4-5 minutes.

8. 8

   Plate the Dish: Pour saffron beurre blanc on a plate. Serve chicken over sauce alongside roasted vegetables. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Sliced shallots are roasted with vegetables, and diced shallots go in sauce. • For a smoother sauce, strain diced shallots from sauce after swirling in butter by passing it through a wire-mesh strainer the recipe before you start–we promise it will be time