This certainly makes for a very elegant dish. The chicken was juicy and tender on the inside and tasty and crispy on the outside. The saffron cream sauce is very rich and a little goes a long way. As per The Flying Chef's recommendation, I served the sauce in little dipping bowls and it worked out perfectly. Made for Dec 2010 Aus/NZ Swap.
Wow this was DELICIOUS!! I loved the panko bread crumbs coating. The mixture of the herbs was just perfect. I used fresh herbs from my garden which was excellent timing for making this recipe. The saffron sauce was subtle and great dipped with the chicken. I will defiantly make this again.
Loved the tastes of the herbs and the sauce (though mine came out rather thin and there was lots of it, so would only make a half quantity of the sauce which would still be plenty for us and due to allergy reasons I had to use spring onion for the onion and used regular dry breadcrumbs). I browned my chicken 3 minutes per side till crispy brown and then put on a rack and finished cooking in the oven for about 10 minutes - lovely moist crispy chicken. Thank you The Flying Chef, made for Edition 8 - Make My Recipe.
We really enjoyed this chicken and dipping sauce. The chicken was very moist and tender, and the panko topping took it over the top -- it was really crispy and delicious. I'm a convert now to panko -- it's so much better than other breaded toppings. I put the dipping sauce in little individual bowls and served it on the side. My husband thought the sauce was a little rich and he asked me to try it again using less cream and substituting some chicken stock for it, so I'll be making it again for him that way, but my son and I loved the sauce just as it was. Thanks for posting this, Flying Chef!