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

Name: Saffron Chicken Breasts with English Pea Puree, Pea Shoots, and Mint
Yield: 6 Servings
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

By Suzanne GoinPhotographer Mark Thomas

March 31, 2006

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Recipe notes