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Chicken Scallopine with Saffron Cream Sauce Recipe

Chicken Scallopine with Saffron Cream Sauce

Recipe courtesy Giada De Laurentiis

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (138)

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Average Rating:

Total Reviews: 138

Showing 31-40 of 138

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  • on March 24, 2010

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    I loved this dish. My family and kids ages 11 and 9 also liked the dish. I made pasta as a side and used the sauce for that as well. It was wonderful.. followed the recipe exactly as it said and it came out perfect
    Beware: Saffron is expensive.

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  • on March 07, 2010

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    This recipe is so easy to make and very delicious. The sauce is excellent and I love the flavor of the saffron. Next time I will make more sauce to accompany the rice I served as a side dish.

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  • on February 28, 2010

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    This recipe was SO simple to make and the sauce is divine! I didn't have saffron so I used a little bit of Azafran (from Goya instead. I also added a bit of thyme and rosemary to the sauce. OMG!!! What a masterpiece! I found the sauce would not thicken so I added a bit of cornstarch/water mixture and it thickened up nicely. I served it with homemade mashed potatoes. I'll definitely be making this dish again!

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  • on February 26, 2010

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    I can't believe how delicious this was! Quick and even the leftovers are good. It was worth tracking down saffron (via Ebay, which wasn't an easy feat, but WOW! I LOVE THIS DISH.

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  • on February 09, 2010

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    My family liked this recipe! I did not use the saffron it called for. At $17.99 for a tiny bottle, I decided against it. It still turned out very good. Wish the sauce was thicker.

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  • on February 07, 2010

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    The sauce is seriously YUM! Creamy and super flavorful thanks to the Safron. It was a bit hard to find the safron threads, but I managed to find them at Whole Foods... seriously worth the extra looking. I made it over brown rice mixed with wild rice, put the chicken and sauce allover it ... soooo good. It's also pretty easy to make once you find the safron... everyone loved it! Try this!

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  • on February 03, 2010

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    I see that a lot of people loved this recipe... but I don't know what happened. My family thought it was just bland. I love Giada and all of her recipes so I may try it again and see what happens!

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  • on January 28, 2010

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    My family love it so much. It is one of the best recipe out there, Thank you for the recipe "LOVE IT!"

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  • on January 26, 2010

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    I made this tonight for dinner and my husband and boys really liked it. I did too. The wine, shallots, saffron and cream along with the flavor from the brown bits from the pan (from the chicken made a really delicious sauce. This is a keeper for sure. Can't wait to make it for my family when they come to town.

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  • on January 23, 2010

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    This was great! My daughter is a HUGE fan of Giada, so we found this recipe in the book, ad it looked so yummy. For the Chicken Broth, we used "Better than Bullion" and made our own, since a can of broth is too much. Now the BtB was NOT low sodium so we reduced the salt added to the sauce from 3/4 teaspoon to 1/2 teaspoon. It was still a bit salty. I plan on removing the salt completely when we make it again. The sauce was also a bit thick, so we added some 1/2 and 1/2 (about 1/3 cup or so total a little at a time to get the thickness we wanted for the sauce. Minor changes, but it was yummy, and we will have it again!!!!

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