Saffron Chicken Scallopine


2 tablespoons grape oil

1 pound chicken, sliced into cutlets

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 fine sea salt

1/4 teaspoon pepper

3 tablespoons parsley, chopped

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

Season the chicken cutlets with salt and pepper.

Cook the chicken until golden, 2 to 3 minutes per side.

Transfer chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add shallots and garlic, then cook until tender, for 2 minutes.

Deglaze the pan with white wine, use a wooden spoon to scrape the brown bits on the bottom of the pan.

Cook until the wine is almost evaporated.

Add chicken broth and saffron threads,then bring to a simmer and reduce sauce for 10 minutes.

Add cream, sea salt, and pepper, then stir to combine and simmer for 1 minute to blend the flavors.

Pour the sauce over the chicken, then sprinkle with parsley and enjoy.
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