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Romantic Chicken Scallopine With Saffron Cream Sauce

Romantic Chicken Scallopine With Saffron Cream Sauce

Cooking Time

Preparation Time : 5

Cook Time : 25

Total Time : 30


Serves 1 (284 g)

  • 2tablespoons olive oil

  • 1lb chicken cutlet

  • 2 shallots, sliced

  • 2 garlic cloves, minced

  • 1⁄2 cup white wine

  • 1 1⁄2 cups chicken broth

  • 1⁄4 teaspoon saffron thread

  • 1⁄2 cup heavy cream

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon fresh ground black pepper

  • flour (for coating the chicken)

  • 3tablespoons flat-leaf Italian parsley, chopped


  • 01

    Warm the olive oil in a large skillet over high heat.

  • 02

    Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess).

  • 03

    Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.

  • 04

    Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.

  • 05

    Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

  • 06

    Add the chicken broth and saffron threads, bring to a simmer (keeping the heat of the pan at medium) and reduce for 10 minutes. Add the cream, salt, and pepper.

  • 07

    Stir to combine and simmer for 1 minute to blend the flavors (or let it simmer longer to reduce further). If you want an even thicker sauce, you can mix 1 Tablespoon cornstarch with 1 Tablespoon water, and add it to the pan.

  • 08

    Pour the sauce over the chicken.

  • 09

    Sprinkle with parsley and serve immediately.



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