In a small saucepan,
warm chicken broth and saffron. Remove from heat.
In heavy skillet, heat olive oil. Over
medium heat, brown chicken breasts on both sides. Pour Marsala
over chicken. Cook until Marsala is reduced by half.
Stir in infused chicken broth. Cook,
partially covered, over medium-low heat until chicken is
almost cooked through, about 20 - 25 minutes. Keep chicken
at a tender simmer. If needed, add 1/2 cup more chicken
broth.
When finished, remove chicken pieces
with slotted spoon from pan and put on serving platter.
Using a whisk, stir heavy cream into sauce in pan. Combine
well, scraping up any sticky bits from pan.
Pour sauce over chicken and serve.
Serves: 6 |
