Chicken Tenders in a Lemon-Saffron Sauce

1. 1

   In a saute pan over medium high heat, melt butter.

2. 2

   Add chicken, salt and black pepper to taste, and cook until juices run clear, about 67 minutes.

3. 3

   Add chicken stock, light cream, lemon juice and saffron.

4. 4

   Stir gently to combine.

5. 5

   Reduce heat to medium and cook 8 minutes.

6. 6

   Garnish with lemon zest if desired.

7. 7

   Serve with brown, wild or white rice and a side vegetable or dinner salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.