Chicken Breast with Saffron Sauce

Preheat oven to 85 degrees. Put meat plate and dinner plate in the oven.

Season chicken breasts and sear gently. Place on preheated plate and cook at low temperature for 30 to 40 minutes.

Deglaze the roast stock with the white wine and set aside.

Saffron sauce: melt butter in a frying pan. Steam the onions and add the saffron. Add stock, make it almost complete. Add soup and make another time. Add cream while stirring and make about 5 minutes until a slightly thickened sauce. Season to taste with salt and freshly ground pepper.

Arrange chicken breasts and sauce on hot plates and garnish with finely chopped Peterli.

Tip: Instead of clarified butter, you can also use butter in most cases.

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