Chicken Scallopine With Saffron Cream Sauce
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil1 clove
Garlic (minced)1 cup
White Wine1.5 cups
Chicken Broth1 tsp
Saffron Threads1 cup
Heavy Cream3 tsp
SaltDirections:
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
5
Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes
6
Deglaze the pan with the white wine
7
Using a wooden spoon, scrape all the brown bits from the bottom of the pan
8
Cook until the wine is almost evaporated
9
Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes
10
Add the cream, salt, and pepper
11
Stir to combine and simmer for 1 minute to blend the flavors
12
Pour the sauce over the chicken
13
Sprinkle with parsley and serve immediately