How to Prepare Yummy Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce

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Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce.

Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce You fulfill simmering escallop Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce practicing 14 procedure also 3 and. Here you are produce.

ingredients of Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce

  1. You need of Chicken Marinate.
  2. It's 2 tbsp of Smoked Paprika.
  3. Prepare 1 tsp of Garlic Powder.
  4. Prepare 1 tbsp of Light Soy Sauce.
  5. You need 1 tbsp of Cajun Powder.
  6. It's of Seasoning (Salt&Pepper).
  7. You need 2 Sprigs of Fresh Rosemary.
  8. You need 2 of Chicken Breasts.
  9. It's of Creamy Sauce.
  10. It's 1 of Jumbo Mushroom (finely chopped).
  11. You need 2 of Medium Sized Red Onions(finely chopped).
  12. It's 1 pinch of Saffron.
  13. Prepare of Seasoning (Salt&Pepper).
  14. It's 1 of Lemon (whole zest & 1/2 juice)-optional.

Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce separately

  1. Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving.
  2. Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional)..
  3. Serving suggestion.