Chicken with Onion Saffron Sauce and Whipped Potatoes

  One of my down falls is sauce. I love sauce and cheese, I mean really who doesn't???

  Saffron comes from the Saffron Crocus. It is used in all types of cuisines around the world. It gives off a great yellow color. It has a great sweet flavor and really makes this dish delish! Saffron is a little pricey but it will keep for a long time. The first time I used Saffron I was pleasantly surprised with how much I enjoyed the flavor and the great color it gives off is just an added bonus.
Eat Delish and Enjoy!!

Chicken with Onion Saffron Sauce

Servings: 6

Serving Size: 3oz of Chicken with Sauce
Old Points: 5
Points +: 6

1 lb. Boneless, Skinless, Chicken Breast

2 Tablespoon Olive Oil

Salt

Pepper

1/2 Tablespoon Garlic Powder

1/4 of a Sweet Onion, Diced

1 Garlic Clove

1 Tablespoon Flour

1/4 cup Sweet White Wine

3/4 cup Chicken Broth

1/4 Cup Light Cream

1/2 Teaspoon Saffron Threads

1. Pound out the chicken into thin cutlets. Divide into 3oz servings

2. Season the cutlets with the salt, pepper and garlic powder.

3.Over med-high heat, heat the oil in a large pan. Add the chicken and cook for 3 min. on each side. I had to do this in two batches.

4. Place the chicken on an oven safe serving plate and cover with foil. Place in a warmed oven. I usually heat my oven to 200 degrees and then shut it off allowing me to have a place to keep stuff warm.

5. Reduce the heat to med. Add the garlic and the onions. Allow the onions to cook until soft.

6. Add the wine and cook until it is almost evaporated. Once the wine has evaporated add the flour to create a rue.

7. Add the chicken broth, the saffron and the cream. Bring to a simmer and let it thicken.

8. Salt and pepper to taste.

9. Pour the sauce over the chicken and serve with a vegetable ( I serve it with asparagus) and whipped potatoes. ( The recipe below)

Whipped Potatoes

Servings: 8

Serving Size: 1/2 cup

Old Points: 2

Points +: 3

1 Pound Yukon  Gold Potatoes

1 Fluid Ounce of Reduced Fat Butter Milk

6 Fluid Ounces of Skim Milk

1. Peel and cut the potatoes into 1 inch pieces

2. Fill a Medium pot with water and add potatoes. Bring to a boil and cook until fork tender.

3. Pour the potatoes into a strainer and return to the pot.

4.With an electric mixer mash the potatoes until no large pieces remain.

5. Add all the milk and mix with the mixer until light and fluffy.

NOTE: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for.

All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen