Recipe by CarolAT
The saffron cream sauce makes this easy -to -make chicken scallopine dish very special. This dish is from Everyday Italian with Giada De Laurentis.
Top Review by Dr. Jenny
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.
- 2 tablespoons olive oil
- 1 lb chicken cutlet (I used 4 boneless, skinless chicken breasts that I pounded flat to 1/4 inch)
- 2 shallots, sliced
- 1 garlic clove, minced
- 1⁄2 cup white wine
- 1 1⁄2 cups chicken broth
- 1⁄4 teaspoon saffron thread
- 1⁄2 cup heavy cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 tablespoons fresh flat-leaf parsley, chopped
Directions See How It's Made
- 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.
- Transfer the chicken to serving plate and tent with foil to keep warm.
- Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
- 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.
- 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.
- Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.