Chicken Scallopine with Saffron Cream Sauce


Chicken Scallopine with Saffron Cream Sauce

Recipe courtesy of Giada De Laurentiis

Total: 25 min

Active: 5 min

Yield: 4 to 6 servings


  • 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



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.

Recipe courtesy of Giada De Laurentiis, originally found at:

MA Saffron