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Friday, January 31, 2014

Chicken scaloppine with saffron cream sauce by Giada de Laurentiis

Chicken scaloppine with saffron cream sauce by Giada de Laurentiis
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
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

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.

So simple, and I threw this together no problem on a weeknight!

From Giada's Kitchen: New Italian Favorites, p. 151.


  1. That sounds delicious! I'm a huge fan of Giada's recipes, and I really want her new cookbook.

    1. M has never had saffron before, so this recipe was a great introduction to saffron for him. It really is better a day later - so I may serve it one day later in the future! The sauce just seems to be more savory the next night.

  2. Replies
    1. It is so delish! Let me know if you try the recipe... is saffron obscenely expensive in France, too?