Pan-Seared Chicken with Turmeric-Spiked Cream Sauce

Why turmeric? Here's the deal: Saffron would be my first thought for a cream-based sauce like this because it adds a subtle and unique blend of spicy and floral. But it's also incredibly expensive. I wanted to mimic the flavors and colors of saffron, without shelling out the dough.

Turmeric and paprika to the rescue! When you combine the two spices (and use smaller amounts because they're more potent), you get a very similar result! Check it out: 

Pan-Seared Chicken with Turmeric-Spiked Cream Sauce

If you want to use saffron, substitute 1/4 teaspoon saffron threads for the turmeric and paprika.

1 pound boneless, skinless chicken breast halves, cut into 4-inch pieces

1 tablespoon olive oil

Salt and freshly ground black pepper

1 1/2 cups chicken broth

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/2 cup heavy cream

1 red bell pepper, seeded and thinly sliced

2 tablespoons chopped fresh parsley

Season both sides of the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides. Remove the chicken from the pan and set aside. Add the chicken broth to the pan and bring to a simmer, stirring and incorporating the brown bits from the bottom of the pan. Whisk in the turmeric and paprika. Return the chicken to the pan. Simmer for 5 minutes. Add the bell pepper and simmer for 2 more minutes, until the chicken is cooked through. Add the cream and simmer for 1 minute to heat through.

Transfer to a serving platter and top with the parsley.

Serves 4