How to Prepare Perfect 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.

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

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

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

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.