Chicken Scaloppine With Saffron Cream Sauce - Giada

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb chicken cutlet (i used 4 boneless, skinless chicken breasts that i pounded flat to 1/4 inch)
• 2 shallots, sliced
• 1 garlic clove, minced
• 1/2 cup wine
• 1 1/2 cups chicken broth
• 1/4 teaspoon saffron thread
• 1/2 cup heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons fresh flat-leaf parsley, chopped

Recipe

• 1 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.
• 2 transfer the chicken to serving plate and tent with foil to keep warm.
• 3 turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
• 4 deglaze the pan with the wine. using a wooden spoon,scrape all the brown bits from the bottom of the pan. cook until the wine is almost evaporated.
• 5 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.
• 6 pour the sauce over the chicken. sprinkle with parsley and serve immediately.