Chicken In Saffron Cream - cooking recipe

Ingredients

3/4 teaspoon saffron thread, crumbled
2 tablespoons extra virgin olive oil, divided
1 1/2 - 2 lbs boneless skinless chicken breast halves (4)
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
1 tablespoon butter
1 large shallot, finely minced
1/2 inch piece gingerroot, peeled and grated (about 1 tsp)
1 large garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
1/2 cup european style plain yogurt (whole or 2% fat)
1/4 cup cilantro leaf, chopped
1 teaspoon garam masala

Preparation

Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
Cover tightly, let steep at least 20 minutes but preferably 2 hours.
Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
In a small bowl, combine the salt, pepper, and coriander.
Sprinkle the spices over the chicken; let stand 10 minutes.
Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
Use tongs to transfer the chicken to a plate.
Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
If the sauce is too thick, add a splash of cream or milk.
Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
WINE RECOMMENDATION:
Crisp, dry Rose'.