Chicken scaloppine with Saffron Cream Sauce

2 tablespoons olive oil
1 pound chicken cutlets (scaloppine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley


1- Warm the olive oil in a large skillet over high heat.
2- Season the chicken cutlets with salt and pepper.
3- Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.
4- Transfer the chicken to Serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.
5- 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.
6- Add the chicken broth and saffron threads bring to a simmer and reduce for 10 minutes.
7- Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors.
8- Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

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  • #25 July 2017