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| 250 Gramm | Uncle Ben's Thai Imperial Rice |
| 4 | Chicken breasts; skinned and boned |
| 45 Gramm | Butter Prawn & Saffron Rice |
| 1/2 klein | Onion peeled, chopped |
| 1 Teelöffel | Saffron; ...or... |
| 4 | Strands saffron |
| 4 Esslöffel | white wine |
| 120 Milliliter | chicken stock |
| 300 Milliliter | whipping cream |
| 55 Gramm | Unsalted butter; cut into small cubes |
| 110 Gramm | prawns peeled |
| 30 Gramm | butter |
| 2 | Tomatoes; peeled deseedd diced |
| | Salt and freshly ground black pepper, to taste |
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1. Heat the butter and 1 tbsp of water in a large pan and fry the chicken until coloured. Set aside and keep hot.
2. Simmer the wine with the onion in a small pan until reduced by half. Add the saffron, stock, meat juices and cream. Continue to simmer until the sauce is reduced by 1/3 and has thickened.
3. Meanwhile, cook the Uncle Ben?s rice according to the instructions on the packet.
4. Once the sauce has thickened, take off the heat and whisk in the unsalted butter cubes. Season to taste. Quickly fry the prawns in the remaining 30g of butter, add to the sauce along with the tomatoes and heat through.
5. Arrange the chicken on serving plates and spoon the sauce over. Serve immediately with Uncle Ben?s Thai Imperial rice.
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