Prep 10 mins
Cook 15 mins
My mum's creation! Since I cook in advance and put it in the freezer, I don't cook it for too long, because the sour cream looses liquid and the sauce thickens, and I want that more sauce is left for when I warm-up the dish. Tastes also great wirh soy sour cream! Enjoy! Nush-e jun!
- Cut the chicken breasts into pieces and fry them in a pan until they are no longer pink outside.
- Add the sour cream and cook for a few minutes.
- Add the saffron and continue cooking for a few minutes, then add the salt and if you want also pepper - done!