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Chicken Scaloppini with Saffron Sauce

Posted on December 19, 2011.



6 Boneless chicken breasts
2 shallots, sliced thin
1 clove garlic, diced
1 1/2 cups chicken broth
1 1/2 pinches saffron
1/2 cup white wine
1/2 cup cream (can substitute half and half)
1/4 cup Italian parsley, chopped
Salt and pepper
Olive oil


Using a meat hammer, place wax paper or plastic wrap over chicken and pound out chicken until flattened. Salt and pepper chicken.

In pre-heated pan over medium to high heat, add olive oil and brown chicken on both sides for 3 minutes. Set aside.

In the same pan, add more oil if necessary and brown shallots and garlic for 2-3 minutes; add salt and pepper. Deglaze with white wine and let cook until wine is reduced (approximately 3-5 minutes).

Add chicken broth and saffron. Cook until reduced (10-15 minutes).

Add cream, then place chicken in mix and cook until thickened (about 5-10 minutes).

Sprinkle with fresh parsley and serve over pasta.


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Posted By: Chief Foodie Officer