Chicken Scaloppine With Saffron Cream Sauce - Giada

Total Time
Prep 5 mins
Cook 20 mins

The saffron cream sauce makes this easy -to -make chicken scallopine dish very special. This dish is from Everyday Italian with Giada De Laurentis.

Ingredients Nutrition


  1. 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.
  2. Transfer the chicken to serving plate and tent with foil to keep warm.
  3. Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
  4. 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.
  5. 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.
  6. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.
Most Helpful

This chicken dish was easy to prepare. I used two large chicken breasts, pounded thinner, and cooked the chicken for about 8 minutes per side. Other than that, I made no modifications to the recipe. We liked it, but found it to be way too salty (and I like food salty!). The recipe did not say to use low sodium or sodium-free chicken broth, so I used regular broth and I added the 3/4 tsp salt (in addition to salting and peppering the chicken breasts). I would say that future chefs will want to use regular chicken broth and omit the 3/4 tsp of salt. I served with a side of asparagus, which complimented nicely.

Dr. Jenny December 23, 2009

A little salty for our taste, next time will reduce the amount. Apart from that - yum!

The Normans April 02, 2011

I ordered saffron online so I could try it out finally, been curious forever about the taste. You'r recipe post is the one that I decided to try. I was not disappointed. I didn't think it was too salty, in fact I added extra salt at the table, but I am a terrible salt-a-holic! I thought the sauce was a bit thin, but very good! I will make this again. Thanks for posting this recipe CarolAT!

sloe cooker February 18, 2011