Veal or Chicken Scaloppine With Saffron Cream Sauce

Courtesy of Giada on Everyday Italian. I haven't tried it but it was reviewed well with notes that the saffron makes the dish. I will use chicken breasts, sliced in half across the thickness and then pounded to form the scaloppini

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  veal (or boneless chicken breasts)
•  salt
•  pepper
• 2 1⁄2 tablespoons butter
• 2  tablespoons olive oil
• 12  ounces cremini mushrooms, sliced (or button mushrooms)
• 2  large shallots, finely chopped
• 3⁄4 cup dry white wine
• 1  cup broth (beef or chicken depending on meat)
• 1⁄4 teaspoon saffron thread
• 3⁄4 cup heavy cream (or half & half)
• 1⁄2 cup frozen green pea, thawed
• 1  lemon, cut into wedges

Directions

1. Sprinkle the meat with salt and pepper.
2. Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
3. Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
4. Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
5. Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
6. Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
7. Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
8. Add peas and return the sauce to a simmer.
9. Season sauce with salt & pepper to taste.
10. Pour sauce over scaloppini and serve with lemon wedges.