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Saffron Chicken Breasts with English Pea Puree, Pea Shoots, and Mint


Saffron Chicken Breasts with English Pea Puree, Pea Shoots, and Mint Recipe

Ingredients:
  • 1/4 teaspoon saffron threads
  • 3 tablespoons butter, room temperature
  • 4 tablespoon extra-virgin olive oil, divided
  •  
  • 6 large boneless chicken breast halves with skin
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon (scant) finely grated lemon peel
  • 3 teaspoons fresh thyme leaves, divided
  •  
  • 1 1/2 cups sliced green onions (white parts only)
  • 1/2 cup sliced green onions (green parts only)
  • 6 cups loosely packed fresh pea shoots or pea sprouts (about 4 ounces)
  • 1 tablespoon water
  • 1/4 cup torn fresh mint leaves
  • 2 teaspoons fresh lemon juice
Directions:
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