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Chicken Scaloppine With Saffron Cream

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 lb chicken cutlet (used 4 boneless, skinless chicken breasts that i pounded flat to 1/4 inch)
2 shallots, sliced
1 garlic clove, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron thread
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons fresh flat-leaf parsley, chopped

Nutritional information

340.2
Calories
191 g
Calories From Fat
21.3 g
Total Fat
8.6 g
Saturated Fat
113.4 mg
Cholesterol
863.5 mg
Sodium
4.2 g
Carbs
0.1 g
Dietary Fiber
0.6 g
Sugars
27 g
Protein
285g
Serving Size

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Chicken Scaloppine With Saffron Cream

Features:
    Cuisine:

    A little salty for our taste, next time will reduce the amount. Apart from that - yum!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Scaloppine With Saffron Cream Sauce – Giada, The saffron cream sauce makes this easy -to -make chicken scallopine dish very special This dish is from Everyday Italian with Giada De Laurentis , A little salty for our taste, next time will reduce the amount Apart from that – yum!, I ordered saffron online so I could try it out finally, been curious forever about the taste You’r recipe post is the one that I decided to try I was not disappointed I didn’t think it was too salty, in fact I added extra salt at the table, but I am a terrible salt-a-holic! I thought the sauce was a bit thin, but very good! I will make this again Thanks for posting this recipe CarolAT!


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    Steps

    1
    Done

    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.

    2
    Done

    Transfer the Chicken to Serving Plate and Tent With Foil to Keep Warm.

    3
    Done

    Turn the Heat to Medium, Add the Shallots and the Garlic and Cook Until Tender, About 2 Minutes.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Pour the Sauce Over the Chicken. Sprinkle With Parsley and Serve Immediately.

    Avatar Of Gabby Phillips

    Gabby Phillips

    Culinary chemist experimenting with flavors and textures to create unique dishes.

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