This is a subtle sauce that is light and flavorful. The Roasted Potatoes are a great accompaniment. Sauce can be prepared earlier in the day and stored in the refrigerator. Chicken can be prepared earlier in the day, and reheated in a 350° oven until just heated through. Do not overheat.

8 chicken breast halves, sprinkled with garlic powder and flour. Brush lightly with 3 tablespoons melted butter.

Bake chicken at 350° for 20 minutes or until just cooked through. Do not overbake.

Lemon Saffron Sauce:
1/2 pound mushrooms, thinly sliced
6 shallots, minced
2 garlic cloves, minced
2 tablespoons butter

1/4 cup dry white wine

1/2 cup rich chicken broth
3 to 4 saffron threads
1 tablespoon lemon juice
1/2 cup cream or half and half
salt to taste

In a saucepan, saute together first 4 ingredients until mushrooms are tender and liquid is evaporated. Add the wine and continue cooking until wine has evaporated. Soften the saffron in the chicken broth and add to the sauce with the remaining ingredients. Simmer sauce, uncovered, for 10 minutes or until slightly thickened. Place the chicken on a serving platter, surround with Roasted Potatoes and spoon a little sauce on top. Pass the remaining sauce at the table. Serves 8.

Papas Roastizadas (Roasted Potatoes):

8 medium potatoes, peeled and cut into 1-inch slices
6 tablespoons melted butter
1/4 cup rich chicken broth
salt and pepper to taste

In a bowl, toss potatoes in butter, broth and seasonings until nicely coated. Spread potatoes in 1 layer in a 10x15-inch non-stick baking pan. Bake at 350°, turning now and again, until potatoes are tender and nicely browned, about 50 minutes.

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