*  Exported from  MasterCook  *
 
                       Chicken In Saffron Cream Sauce
 
 Recipe By     : The New York Times Cook Book
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Frying Chicken (3 1/2 Pound)
                         Salt And Pepper -- To Taste
    3      Tablespoons   Butter
      1/4  Teaspoon      Thyme
      1/2                Bay Leaf
      1/2  Teaspoon      Thread Saffron
    1      Cup           Cream
    2      Teaspoons     Tomato Paste
 
 1.  Season the chicken with salt and pepper and brown it on all sides in 
 butter.  Sprinkle with thyme and add the bay leaf, saffron and cream.  
 Stir in the tomato paste until smooth.
 
 2.  Cover the skillet and simmer for 25 to 30 minutes, or until chicken 
 is tender.  Taste the sauce for seasoning and add more salt and pepper 
 if necessary.
 
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