Name: Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
Yield: Makes 6 servings
Ingredients: 1/4 teaspoon saffron threads; 3 tablespoons butter, room temperature; 4 tablespoons 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; 2 1/2 cups sliced green onions, white and green parts separated; 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; English Pea Puree

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Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and MintMark Thomas

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

Market tip:

Pea shoots and pea sprouts can be found at Asian markets, as well as at farmers' markets.

Recipe notes

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