I absolutely loved this, C not as much.
C: "I like it all but the sauce".
Me: "So, you like the chicken and pasta only?"
C: "Yes, something in the sauce tastes weird"
Me: "Saffron?"
C: "I don't know what it is. Next time make mine without sauce."
Mmmmmm...nothing sounds better than chicken and pasta with no sauce.
Chicken Scallopine with Saffron Cream sauce
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
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.
I served it over spinach fettucine.
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4 comments:
That sauce sounds amazing... was it too pronounced for C? I have some saffron in my spice drawer and I'll have to keep this dish in mind so I have a reason to use my saffron!
I think it sounds amazing! Thanks for sharing!
I have a game I play now....when I see what you made, I try to guess if C liked it. He and I have totally opposite tastes in food! This sounds amazing!
Um - yum! I've got a ton of saffron I need to use too. Will be trying this one for sure.
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