BVC Eats: Chicken in saffron cream sauce

Saffron comes from crocus blossoms.

Readers of my food blogs are used to extremely high-fat recipes.

This one does call for half a stick of butter, but you can reduce that if you decide to wuss out on the fat. The heavy cream is non-negotiable because of how the saffron suffuses it with all its subtle flavor notes.

This is “white food,” i.e., comfort food with cream and butter and a hint of sweet.

Jennifer’s Chicken with Saffron Cream Sauce

Preheat oven to 325oF.

Five or six boneless, skinless chic...