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Chicken Scallopine With Creamy Saffron Sauce
Category
Main Course
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
-
2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 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
Instructions
- 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 shallot 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 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.
Nutrition
Nutrition
- per serving
- Calories
- 333
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 25 grams
- Fat
- 21 grams
- Saturated Fat
- 8 grams
- Trans Fat
- 1 grams
- Cholesterol
- 113 milligrams
- Sodium
- 905 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 11 grams
4 comments
This dish tasted wonderful it just didn’t turn out as pretty as Giada’s picture; mine was more of a white colored sauce.
I’ll definitely be preparing this for dinner again.
This dish tasted wonderful it just didn’t turn out as pretty as Giada’s picture; mine was more of a white colored sauce.
I’ll definitely be preparing this for dinner again.
Delicious!!! Will definitely make again
I made it for 2. So I cut the chicken in half but not the sauce and served over pasta to soak up all the extra sauce. LOVED it.