Photo: Chicken Scallopine with Saffron Cream Sauce Recipe
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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By gerryp105_11611366
Bronx, NY
on January 28, 2012
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Absolutely delicious,and easy to prepare on a weeknight especially when you work all day. Everyone enjoyed it and it was just as good left over. One recipe I will definitely keep on hand even great when you have company over.
By wendyw6569
North Carolina
on January 26, 2012
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This was delicious, easy and gorgeous on the plate! My entire family loved it, as well as my daughter's friend who stayed for dinner. Definately going in the repeat file!!
By Nene81
Stone Mountain, GA
on January 02, 2012
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Incredibly delicious and flavorful. I didn't use the saffron though. It was just way too exspensive and I have myself on a food budget but if you eliminate the saffron it is just delicious. I did cook my chicken a little bit longer though. When I saw it on tv it didn't look really done to me so I cooked mine for about 4-5 min instead of the 2-3 and again, didn't hurt the dish at all. I also left out the shallots and used mushrooms insted. Just delicious!
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