Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

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

Directions

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Buddha Chicken

Recipe courtesy of Sam Hazen

Waldorf Chicken Wraps

Recipe courtesy of Ellie Krieger

Crispy Fried Chicken

Grandma Tita's Chicken Fricassee

Recipe courtesy of Ingrid Hoffmann

Roasted Chicken with Lemon, Garlic, and Thyme

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here