Chicken Scallopine with Saffron Cream Sauce

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken cutlets (scallopine)
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon saffron threads
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
Directions
  • Warm the olive oil in a large skillet over high heat. Season the chicken

  • cutlets with salt and pepper. Cook the chicken until golden and cooked

  • through, about 2 to 3 minutes per side. Transfer the chicken to serving

  • plate and tent with foil to keep warm. Turn the heat to medium, add the

  • shallot and the garlic and cook until tender, about 2 minutes.

  • Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

  • Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

  • Sprinkle with parsley and serve immediately.


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    This recipe is featured in:

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