Chicken scaloppine with saffron cream sauce by Giada de Laurentiis

Chicken scaloppine with saffron cream sauce by Giada de Laurentiis
4 to 6 servings

2 Tablespoons olive oil
1 pound thin chicken cutlets (scaloppine)
3/4 teaspoon salt, plus more for seasoning meat
1/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 shallots, sliced
1 garlic clove
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3 Tablespoons chopped fresh flat-leaf parsley leaves

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, 2 to 3 minutes per side.

Transfer the chicken to a serving plate and tent with foil to keep warm.

Reduce the heat to medium, add the shallots and garlic, and cook until tender, about 2 minutes. Deglaze the pan with the white wine, using a wooden spoon to scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

Add the chicken broth and saffron threads, bring to a simmer, and cook for 10 minutes, or until reduced by half.

Add the cream, salt, and pepper to the skillet and stir to combine.

Simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with the parsley if desired and serve immediately.

So simple, and I threw this together no problem on a weeknight!

From Giada’s Kitchen: New Italian Favorites, p. 151.

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4 thoughts on “Chicken scaloppine with saffron cream sauce by Giada de Laurentiis

  1. M has never had saffron before, so this recipe was a great introduction to saffron for him. It really is better a day later – so I may serve it one day later in the future! The sauce just seems to be more savory the next night.

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