This is another recipe I made from the book my sister bought me for Christmas, Giada’s Kitchen. Ben and I both loved the flavor of the saffron and creamy sauce. It was a light meal for us, which is always nice so that we didn’t (as we have grown to say) feel like ‘death’ afterwards. If you don’t know where to find saffron threads, look in the spice aisle at your grocery store. As the cookbook suggests, the saffron makes this a more elegant dish to serve for company. I would definitely find no shame in serving this.
Chicken Scaloppine with Saffron Cream Sauce (Giada’s Kitchen: New Italian Favorites)
(4 to 6 servings)
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)
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, 2 to 3 minutes per side. Transfer the chicken to a serving plate and tent with foil to keep warm.
Reduce the heat to medium, add the shallots and garlic, and cook until tender, about 2 minutes. Deglaze the pan with the white wine, using a wooden spoon to 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 cook for 10 minutes, or until reduced by half. Add the cream, salt, and pepper to the skillet and stir to combine.
Simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with the parsley if desired and serve immediately.