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Alright, don’t linger, let’s approach this smoked paprika + fresh rosemary chicken with saffron-bacon-mushrooms-red onions cream sauce menu with 14 components which are surely easy to receive, and we have to process them at the very least through 3 tips. You should invest a while on this, so the resulting food could be perfect.

Composition of Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce:

1. Provide for Chicken Marinate
2. Need 2 tbsp for Smoked Paprika
3. Require 1 tsp Garlic Powder
4. You need 1 tbsp Light Soy Sauce
5. Provide 1 tbsp - Cajun Powder
6. Prepare for Seasoning (Salt&Pepper)
7. Need 2 Sprigs of Fresh Rosemary
8. Take 2 of Chicken Breasts
9. Prepare for Creamy Sauce
10. You need 1 for Jumbo Mushroom (finely chopped)
11. Get 2 of Medium Sized Red Onions(finely chopped)
12. Prepare 1 pinch Saffron
13. Provide - Seasoning (Salt&Pepper)
14. You need 1 Lemon (whole zest & 1/2 juice)-optional

Smoked Paprika + Fresh Rosemary Chicken with Saffron-Bacon-Mushrooms-Red Onions Cream Sauce making:

1. Marinate the chicken(a drizzle of oil)and leave to stand at room temp for 15 mins. Heat up a Tbsp of oil and the seat for 10-15mins. Then in preheated oven(@200’C) for another 10-15mins. Leave to rest for 3 mins before serving
2. Meanwhile prep the ingredients for sauce. Heat a small amount of butter. Sauté the mushrooms onions and bacon(cooked and chopped) for about 5mins. (Add lemon if desired at this stage) Add double cream and reduce slightly. Then add saffron and reduce to desired consistency. Caramelised small onions rings(optional).
3. Serving suggestion

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