Saffron

Saffron chicken breast over fried leeks garnished with leek/parsley oil.

Boneless Chicken Breast
Leeks
Parsley
Oil
S& P

Soak the saffron threads in hot (not boiling) liquid—make about I pint for 5 to 20 minutes, then Cut the boneless chicken breast in a rectangular; making it even to cook. Heat oil olive in a sauté pan over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in sauté pan and cook until brown on both sides, 10-12 minutes total. Then add the saffron broth and simmer over medium-low heat until chicken is cooked through, about 15 minutes. Mean while In a medium sauce pot heat oil to 350 degrees F. Clean and julienne leeks (reserve some of the leek for green leek /parsley oil). Sift cornstarch. Dust leeks in cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt set a side. In a blender add reserved leeks, parsley leave only, olive oil–as needed and blend it until mixture is smooth and all ingredients combined , then strain it with a kitchen towel or cheese cloth side a side— squeeze mixture to get the most .

First pour some of the saffron broth, then place cooked chicken in the middle of the plate , place fried leeks on top of chicken , drizzle the leek / parsley oil over the leeks and some over the broth ( making like small circle) .