1/2 c. butter
2 sm. fryers, about 2 1/2 lbs. each, cut up
Salt & pepper to taste
1/8 tsp. saffron
2 tbsp. tomato puree
1 1/2 c. light cream

1. Melt butter in a heavy skillet and in it saute chicken until golden brown on all sides.

2. Season with salt, pepper and saffron and add tomato puree and cream. Blend well, cover and simmer gently for 15 minutes.

3. Remove cover and cook until sauce is reduced by half. 6 servings.