Chicken Scallopine with Saffron Cream Sauce

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The chicken is fabulous. To make the sauce thicker I let the broth reduce twice the time and put the chicken back in the pan for two minutes... try it.

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Another excellent recipe by Giada! I haven't cooked with saffron before-I think it makes the recipe. So yummy!

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I wasn't able to find saffron at my local grocery so I made it without and the dish was very elegant. I read prior reviews on the runny sauce so I dissolved a tablespoon of cornstarch in a tablespoon of cold water and added it to the stock right before I added the cream. It was thick, rich, and delicious!

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I replaced saffron with oregno and rosemary and it turned out great.

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i made for dinner tonight. i feel the sauce needs to be thicker. my husband loved it though. i served it with peas and carrots. i think next time i will serve with yellow rice along with the peas and carrots. i will also thicken the sauce and put the chicken back in the sauce to simmer for a few minutes to absorb the flavor. overall i felt it was good.

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I had no choice but to make two changes for two reasons. Reason/change one: Made this on Sunday, had no white wine and Texas does not sell alcohol on Sundays. Instead, I substituted some beef stock and some orange liquor I happened to have on hand. Reason/change two: They do not have saffron threads at our local grocery store. I omitted these entirely. Given those two changes, this dish was incredible! Even my kids went crazy over it. I can't wait to try it as originally written, I'm sure it will be fantastic as well. The sauce will not be thick at all, it is very runny which I personally did not mind.

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I made this recipe exactly as written and described by Giada. We all liked it but didn't love it. I think it need a bit more flavor. It was rather bland.

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The sauce wasn't as thick as I expected, but this was an excellent dish. I didn't change a thing!