Romantic Chicken Scallopine With Saffron Cream Sauce Recipe

Ingredients for Romantic Chicken Scallopine With Saffron Cream Sauce

• 2 tablespoons olive oil
• Chicken Cutlet
• 2 tablespoons finely chopped shallots
• Garlic Cloves
• 1/2 cup dry white wine
• 1 cup chicken broth
• Saffron Thread
• Heavy Cream
• Salt and pepper to taste
• Fresh Ground Black Pepper
• 1/4 cup all-purpose flour
• Flat Leaf Italian Parsley

How to Make Romantic Chicken Scallopine With Saffron Cream Sauce

1. Warm 2 tablespoons of olive oil in a large skillet over high heat.
2. 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.
3. 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.
4. 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.
5. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
6. Simmer until the wine is almost completely evaporated, about 2-3 minutes.
7. 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.
8. Stir in 1 cup heavy cream, salt, and pepper to taste.
9. 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.
10. Pour the sauce over the chicken cutlets.
11. Garnish with fresh parsley and serve immediately over angel hair pasta with green beans and garlic breadsticks.