Chicken Scaloppine with Saffron Cream Sauce Recipe

Name: Chicken Scaloppine with Saffron Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, minced; 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 (optional)

Servings: persons

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, minced
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 (optional)

1
Warm the olive oil in a large skillet over high heat.
2
Season the chicken cutlets with salt and pepper.
3
Cook the chicken until golden and cooked through, 2 to 3 minutes per side.
4
Transfer the chicken to a serving plate and tent with foil to keep warm.
5
Reduce the heat to medium, add the shallots and garlic, and cook until tender, about 2 minutes.
6
Deglaze the pan with the white wine, using a wooden spoon to scrape all the brown bits from the bottom of the pan.
7
Cook until the wine is almost evaporated.
8
Add the chicken broth and saffron threads, bring to a simmer, and cook for 10 minutes, or until reduced by half.
9
Add the cream, salt, and pepper to the skillet and stir to combine.
10
Simmer for 1 minute to blend the flavors.
11
Pour the sauce over the chicken.
12
Sprinkle with the parsley if desired and serve immediately.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Scaloppine with Saffron Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Scaloppine with Saffron Cream Sauce

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