Elegant Shredded Chicken with Saffron-Infused Cream and Pistachio Crust

Begin by preheating your oven to 375°F. In a large pot, bring 4 cups of water to a boil and add 1 teaspoon of salt.

Add 2 pounds of boneless, skinless chicken breasts to the boiling water and poach for 15-20 minutes until fully cooked.

Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.

Add 1 small diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute.

Pour in 1 cup of heavy cream and add a pinch of saffron threads, stirring to combine. Allow the mixture to simmer for 5 minutes, then season with salt and pepper to taste.

In a large mixing bowl, combine the shredded chicken with the saffron cream sauce, ensuring the chicken is well-coated.

Transfer the chicken mixture to a greased baking dish. In a separate bowl, mix together 1 cup of finely chopped pistachios, 1/2 cup of panko breadcrumbs, and 2 tablespoons of melted butter.

Sprinkle the pistachio mixture evenly over the chicken. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve with a side of roasted vegetables or a light salad for an elegant meal.