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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 51-60 of 138

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  • on August 16, 2009

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    i guess i expected it to taste like gold since so many people were giving this 5 stars but i have to say that for the amount of work it takes to make i would want it to taste better than it did. it was good, but not wow to me. i also had to cook the sauce for longer than indicated to get it to thicken up a bit. i don't know why, considering i measured all the liquids before mixing in.

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  • on August 03, 2009

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    As many of you this was my first time cooking with Saffron. As a novice cook I was expecting a burst of flavor from it but got only brilliant color. The recipe was great, and I also did some modification for my family's taste; substituted cutlets for thighs & tenders as hubby prefers dark meat, my favorite sweet white wine instead of ususal dry wine recipes call for, small things like that. The flavor was fantastic but sauce ended up a little thin for some reason, not sure why. Everything was tasty and beautiful and when I make it again next week I'll embrace thin sauce by doubling recipe and serving over pasta. Even picky hubby liked it, and my sister-in-law asked for the recipe. I too prepped ahead of time so I could go to party before coming home to cook dinner. I can't wait to take it to next pot-luck.

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  • on June 27, 2009

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    I'm not a skilled cook, but I'm learning. I saw Giada prepare this dish a week or so before Mother's Day and decided to make it for my mom. IDespite the fact I've never reduced anything, never cooked with saffron, never pounded a chicken breast into a cutlet, nor have I ever made a sauce.

    The first disappointment was the grocer didn't carry saffron. Thanks to the reviewers here, I knew that tumeric was a suitable substitute. I was cooking on Sunday, so wine was not available. Again, from the reviews here, I knew that apple juice could substitute.

    As I cooked, my mom kept calling into the kitchen and telling me how great it smelled. When I tasted the sauce after adding the apple juice, I knew I had a disaster on my hands. It tasted awful. But I took it through the full process. I put in about a tablespoon of tumeric and then the cream. And then I tasted it. Oh, my god, I cooked THIS???

    The sauce had both of us swooning. Even now, several weeks later, my mom still brings that meal up. I suspect it's the best dinner she's ever had because she's never been in a fine restaurant.

    So thank you, Giada, for helping me make a great dinner for my mom. And thank all you folks for offering your own insights into this dish. I certainly couldn't have done it without you!

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  • on June 10, 2009

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    This was the first time cooking with saffron. I made a some changes to suit my families personal taste regarding sauces. We tend to like rich and robust:

    1 large shallot to replace the two
    2 cloves garlic instead of one
    1 cup dry chardonnay to replace 1/2 cup required
    1 cup chicken broth to replace 1 1/2 cups required
    3/4 cup heavy cream to replace 1/2 cup required
    .004 OZ saffron

    The only other change was the reduction of the wine. I only reduced by half, not "almost evaporated" like Giada's recipe calls for. It was quick, simple and delicious. Everyone LOVED it! I had 2 friends stop by that evening as well and they both wanted the recipe ASAP. Even my husband who doesn't care for cream sauces licked his plate. I also doubled the sauce recipe part and it all disappeared. I will be serving this again and again.

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  • on May 24, 2009

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    This is the first time we have cooked with saffron. This recipe is very easy and the saffron cream sauce is bursting with flavor. I'm not an expert at pounding out chicken breasts yet but I'm sure I will be as I make this recipe over and over again. I like making recipes where a lot of the prep work can be done in advance. Although saffron is expensive it is 100% worth the money. This recipe is a must try for anyone who likes simple, elegant and flavorful food!

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  • on May 11, 2009

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    Very easy to make. Initially I thought it was a bit bland but the recipe actually grew on me after a few bites. Will definitely make again.

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  • on May 10, 2009

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    I made this last week after watching the show. Although it does take a little more time than what Giada seemed to take, I thought it was fairly easy. I would have liked to find the thin breasts in my grocery store but I didn't. Sometimes my store has it, but most of the time I have to pound the meat myself having to be careful as to not put holes in it!! This was my first time using saffron. It was expensive but because the recipe only called for a little of it, I am glad I did purchase it. It gave the sauce that wonderful orangy-yellow color, with threads of orange-red all throughout. Very gourmet like! I thought it tasted great, and will make for a gathering soon. You do have to be patient letting each stage reduce. For those who think the sauce should be the consistancy of a "gravy", that is not what a typical "sauce" is. It is thinner than gravy to just coat the meat. If it were thick like gravy, the title would be Chicken Scallopine with Saffron Cream Gravy!!

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  • on May 09, 2009

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    Very disappointing. The Saffron over-powered the sauce, the worst we've ever had, sorry.

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  • on May 09, 2009

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    I made this dish for about 30 people. Everyone enjoyed it! The beautiful golden color from the saffron makes a beautiful dish when topped with the parsley.

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  • on May 08, 2009

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    After a long day of gardening, I made this whole dinner, timed it perfectly and we just LOVED everything. The combination of tart and savory and sweet were perfect.

    I'll definitely do this one again but my feedback is that you do all of the prep work before you begin, as if you were Giada, with everything ready to put together. It's the only way! Thanks to all the cooking shows! Every Giada recipe I've tried has been magnificent . . . and FUN!

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