Ingredients for Romantic Chicken Scallopine With Saffron Cream Sauce
- 2 tablespoons olive oil
- 4 (4-ounce) chicken cutlets
- 2 tablespoons finely chopped shallots
- 4 cloves minced garlic
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 teaspoon saffron threads
- 1 cup heavy cream
- Salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup all-purpose flour
- Fresh flat-leaf Italian parsley, chopped, for garnish
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Angel hair pasta
- Green beans
- Garlic breadsticks
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How to Make Romantic Chicken Scallopine With Saffron Cream Sauce
- Warm 2 tablespoons of olive oil in a large skillet over high heat.
- Season 4 (4-ounce) chicken cutlets generously with salt and pepper. Dredge each cutlet in 1/4 cup all-purpose flour, ensuring it's fully coated.
- Cook the chicken cutlets for 2-3 minutes per side, until golden brown and cooked through. Transfer to a serving plate and tent with foil to keep warm.
- Reduce heat to medium. Add 2 tablespoons of finely chopped shallots and 4 cloves of minced garlic to the skillet. Cook until softened, about 2 minutes.
- Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer until the wine is almost completely evaporated, about 2-3 minutes.
- Add 1 cup of chicken broth and a pinch of saffron threads (about 1/4 teaspoon). Bring to a simmer and reduce for 10 minutes.
- Stir in 1 cup heavy cream, salt, and pepper to taste.
- Simmer for 1 minute to blend the flavors. For an even thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water and add to the sauce, stirring constantly until thickened.
- Pour the sauce over the chicken cutlets.
- Garnish with fresh parsley and serve immediately over angel hair pasta with green beans and garlic breadsticks.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
42g
Carbs
1g
