Braised Chicken Breasts

Prep time: 5 min
Cook time: 55 min
Ready in: 1 hour Yields: 6 servings

INGREDIENTS

6 skinless boneless chicken breasts, rinsed and drained
1 small onion, peeled and chopped
3 tablespoons oil
½ teaspoon salt
¼ teaspoon ground black pepper
1/8 teaspoon ground saffron
½ cup low sodium chicken stock
1 tablespoon butter

INSTRUCTIONS

Cover the chicken breasts with plastic wrap. Using a meat pounder or the back of a frying pan, and working from the thickest part of the breast outward, pound the chicken breasts lightly to an even thickness. Ponding will even out the thickness so that all parts cook evenly.

In a deep nonstick pan, heat oil over medium high heat. Add chopped onions. Cook for about 3 to 4 minutes or until onions are translucent. Add chickens, slightly brown on both sides for about 4 to 5 minutes. Stir in salt, pepper, saffron, butter and chicken stock. Cover, bring to a boil. Lower heat to medium low; cook for about 40 minutes or until chicken is cooked through.

Taste and adjust seasoning.

Serve with zereshk polo, sabzi polo, baghali polo, reshteh polo or other mixed rice dishes.

Cover the chicken breasts with plastic wrap. Using a meat pounder or the back of a frying pan, and working from the thickest part of the breast outward, pound the chicken breasts lightly to an even thickness.
In a deep nonstick pan, heat oil over medium high heat. Add sliced onions. Cook for about 5 to 7 minutes or until onions are translucent.
Add chickens, slightly brown on both sides for about 5 to 7 minutes.
Stir in salt, pepper, saffron and chicken stock. Cover, bring to a boil. Lower heat to medium low; cook for about 40 minutes or until chicken is cooked through.
Brasied Chicken Breasts