Ingredients for Chicken Scaloppine With Saffron Cream Sauce Giada
- 2 tablespoons olive oil
- Chicken Cutlet
- 2 shallots, finely minced
- Garlic Clove
- 1/2 cup dry white wine
- 1 cup chicken broth
- Saffron Thread
- Heavy Cream
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Fresh Flat Leaf Parsley
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How to Make Chicken Scaloppine With Saffron Cream Sauce Giada
- Season chicken cutlets generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 2-3 minutes per side, until golden brown and cooked through.
- Remove chicken from skillet and set aside, tenting with foil to keep warm.
- Reduce heat to medium. Add shallots and garlic to the skillet and cook until softened, about 2 minutes.
- Pour in white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Let the wine reduce slightly, about 1 minute.
- Add chicken broth and saffron threads. Bring to a simmer and cook for 10 minutes, or until the sauce has slightly thickened.
- Stir in heavy cream. Season with salt and pepper to taste. Simmer for 1 minute to combine flavors.
- Return chicken to the skillet, spooning sauce over the top.
- Garnish with fresh parsley and serve immediately over pasta or with a side of vegetables.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
2g
Fat
42g
Carbs
1g
