Chicken Scallopine with Saffron Cream Sauce
This recipe delivers elegant chicken scallopine enveloped in a rich saffron-infused cream sauce. Quick to prepare, it features tender chicken seared to perfection, then finished with a luxurious sauce built from pan drippings, white wine, and aromatic saffron, making for a sophisticated yet easy main course.
Equipment
- 1 Large Skillet Essential for searing chicken and preparing the sauce.
- 1 Wooden Spoon For stirring and deglazing the pan to capture flavor.
- 1 Tongs For easily handling and flipping chicken cutlets.
- 1 Cutting Board For preparing shallots, garlic, and parsley.
- 1 Chef's knife For precise chopping and slicing.
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. Achieving a deep golden sear on the chicken cutlets is crucial for building a flavorful base. Don't overcrowd the pan; cook in batches if necessary to ensure proper browning rather than steaming. 2. Deglazing with white wine is a vital step; ensure you scrape all the 'fond' (brown bits) from the bottom of the pan as this adds immense depth and umami to the sauce. 3. For maximum saffron flavor and color, gently 'bloom' the threads in a small amount of warm chicken broth for a few minutes before adding to the sauce. This helps release their full aromatic potential. 4. Reduce the chicken broth and saffron mixture to intensify its flavor before adding the cream. Simmer the cream just until it thickens slightly; avoid boiling vigorously to prevent curdling. 5. Tent the cooked chicken loosely with foil. This keeps it warm and allows the juices to redistribute, ensuring tender, moist results.