This is a really easy way to elevate something as simple as chicken breast cutlets, and make it a bit more sophisticated. The addition of saffron adds a rich, earthy flavor that feels extra special. (Though I will say – the sauce would be tasty without it too, if you wish to omit!)
The beauty of chicken cutlets is that they cook up incredibly quick – get them golden brown on each side, deglaze the pan, and build your sauce all within 20 minutes. Serve with rice, polenta, beans or pasta for a delicious weeknight meal.
Chicken Scallopine With Creamy Saffron Sauce
- 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.