Ingredients
-
2
-
1
-
2
-
2
-
1/2
-
1 1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
-
3
-
-
-
Directions
Romantic Chicken Scallopine With Saffron Cream Sauce, This is a recipe of Giada De Laurentiis’s from Foodnetwork com (but I lessened the salt, added flour, upped the garlic, and added a sauce-thickening tip) It seems like it would be super hard, but it is really not that difficult The first time I made it was for my husband on Valentine’s Day I had never cooked with several of the ingredients before, and except accidentally buying chicken tenders instead of chicken cutlets, it turned out just lovely 🙂 I also found saffron threads the cheapest at Whole Foods, almost $7 00 less expensive than the next cheapest place! I served this over angel hair pasta with green beans and garlic breadsticks, and we had Recipe #175610 for dessert , I made this a few times substituting tumeric for the saffron since I didn’t have any saffron on hand I finally bought the saffron and made the dish again exactly as the recipe stated and we decided it was better with the tumeric If you happen to have the tumeric, I would give it a try that way, it is delicious The saffron wasn’t bad but not quite as flavorful
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Warm the Olive Oil in a Large Skillet Over High Heat. |
|
2
Done
|
Season the Chicken Cutlets With Salt and Pepper, and Coat Each Side With Flour (shaking Off Any Excess). |
|
3
Done
|
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. |
|
4
Done
|
Turn the Heat to Medium, Add the Shallots and the Garlic and Cook Until Tender, About 2 Minutes. |
|
5
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. |
|
6
Done
|
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. |
|
7
Done
|
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. |
|
8
Done
|
Pour the Sauce Over the Chicken. |
|
9
Done
|
Sprinkle With Parsley and Serve Immediately. |
