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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 41-50 of 138

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  • on January 18, 2010

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    I was a little hesitant, not having cooked with Saffron before but this was sooooo good! The cream sauce was licked clean! It will definitely be a regular in our house now.

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  • on December 09, 2009

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    loved it only I salted it too much, otherwise it was perfect. My dinner guest raved and can't wait to make it for my momma. The saffon made the dish different from all the other chicken cream sauces I've had. Don't skimp on the saffron, if you buy more than you use, just use it in another dish but watch out for the salt. Thanks Giada, I will be tasting saffron cream in my dreams tonight!

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  • on November 20, 2009

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    I have made this several times, it is really easy to make and has such an amazing flavor. Its one of my favorite chicken recipes. I prepare it with Arborio Rice which soaks up the sauce. Yummy! Thanks Giada!

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  • on October 28, 2009

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    I have an electric stove....

    Does that affect how well the cream sauce will reduce?

    I have had trouble in the past with reducing sauces and was wondering if anyone can verify this is the problem and how to fix it.

    THANKS!

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  • on October 12, 2009

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    I was initially excited to try a new chicken recipe. The preparation was relatively simple and not time consuming. After reading the other reviews, I added less wine (approximately 1/3 cup and let the chicken broth simmer until it was reduced by half (about 12 minutes. Other than that I prepared and cooked the entire recipe as directed and it still did NOT taste good. The saffron cream sauce had an odd taste that was not satisfying to the palate. I will not be making this dish again, which is somewhat disappointing since I enjoy the majority of Giada De Laurentiis recipes.

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  • on October 10, 2009

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    Easy to make, phenomenal flavor!!! Not a drop of sauce goes to waste, as the family likes to dip their garlic bread in it until it is gone! One thing, in order to get a nice thick sauce, you must reduce both the white wine and broth. Also, I have substituted oregano for the parsley which I thinks adds a nice touch.

    Joshua

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  • on October 05, 2009

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    I made this one night for me and my wife and we both loved it. I made some rice with peas and topped it with the chicken and spooned the sauce over it. It was a good presentation and more importantly tasted great.

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  • on September 12, 2009

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    I have made this so many times. It is now one of my quick fall back chicken recipes! It is so good and easy to make! I was a little price shocked when I saw the price for the saffron and how little came in the bottle, but you use a little amount of the threads in this recipe I?m still on the first bottle with a lot left. I love the sauce and it being thin is okay by me. I don?t need everything to be a gravy consistency! I side this with cheddar cheese mashed potatoes and spoon the sauce over them?very good! My husband loves when I make this too!

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  • on August 31, 2009

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    This is the second time I have made this recipe and both times it has come out fantastic. It has a lot of taste and my family eats it up; there are never any leftovers. To those who want a thicker sauce, add a little flour or cornstarch; it's a cream sauce, it's not supposed to be thick. Thanks Giada. This is another recipe of yours that I will continue to make.

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  • on August 27, 2009

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    Flavor was good but sauce was too thin (After the 10 minutes of reducing it looked like it would take 45 mins to reduce to make it thicker. Cooking the chicken this way was ridiculous--it was splattering all over the place.

    For me, not worth the time and effort for this product.


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