Thursday, July 7, 2011

Chicken Scallopine with Saffron Cream Sauce

Whenever my sister is in town for a visit we try to make a stop at our favorite restaurant. Without fail we always order the same thing, the Lobster and Shrimp Fettuccine ala Crème. It is an indulgent and flavorful dish of tomato basil fettuccine in a rich saffron cream sauce with diced tomatoes and tender morsels of lobster and shrimp. In preparation for my attempt to recreate this pasta, I have been experimenting with different dishes containing saffron. This chicken scallopine was rich and delicious start.

Chicken Scallopine with Saffron Cream Sauce
recipe courtesy Giada De Laurentiis

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
½ cup white wine
1 ½ cups chicken broth
¼ teaspoon saffron threads
½ cup heavy cream
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Warm the olive oil in a large skillet over medium-high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 3 to 5 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.

Reduce the heat to medium, add the shallot and the garlic and cook until softened, 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 allow the flavors to blend.

Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.