| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Instructions
- Warm the olive oil in a large skillet over high heat. Season the chicken
- cutlets with salt and pepper. 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. Turn the heat to medium, add the
- shallot and the garlic and cook until tender, about 2 minutes.
- 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.
- Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 253 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 84 mg |
| Sodium | 423 mg |
Reviews
Can the sauce sit for a few hours? Will that ruin it?
This recipe has become a staple in our home. We even drink the leftover sauce . Thank you Giada!
I started using this recipe in 2010. I absolutely love most of her recipes. I only tweek this recipe slightly and that was to dust my chicken cutlets with a bit of flour before putting them in the pan and also at the end of the recipe put the chicken back in the sauce for a minute or two before serving. Everyone loves this recipe every time I serve it.
Excellent and easy week night meal. I served mine with rice and broccoli sides. I would use less salt at the end since I salted the chicken at the beginning.
I used chicken bouillon and it wasn’t too salty at all! I didn’t taste the saffron but the dish was excellent otherwise!
We received a gift certificate for a fancy online spice store, and having heard of the wonders of saffron but having never cooked with nor knowingly tasted it, we bought the saffron and tried out this recipe along with egg noodles and green beans. The results were amazing, and the saffron had a distinct and delicious but also subtle and light taste that made this dish sublime! Thank you for a great but easy to make recipe!
This is one of my favorite recipes. So simple, yet so flavorful. I like to serve with hericot verts and mashed potatoes so slack up more of the sauce.
I got the saltiness also. Used Morton kosher salt. I wonder if the difference people are having is in the chicken broth used as those can have wildly varying amounts of salt in them. I would personally taste the sauce before adding the extra salt and season to taste. Granted, this should always be done anyway, so that’s on me.
Really delicious recipe!
Well I don’t usually leave reviews but my family loved this so much I thought I should. The sauce is simple not to heavy. I was looking for something to make with ingredients I just received from Italy. I got a food box from a farm with saffron, olive oil and pasta. So simple and yummy. If anyone wants some fantastic pasta look up Frattoria Poggio Alloro in Tuscany they make all their products. Pasta is wonderful! This was the perfect meal to try some of my purchases.