A great chicken recipe is essential in the everyday kitchen routine. Whenever I go to the market I always pick up chicken breasts, steak, pork chops or loin, eggs, tofu, and veggies. These are my essentials for a week’s worth of fresh ingredient dinners and then I try a fish or seafood o other cut of chicken, pork, or beef depending on my mood or what is available that is free range and raised sustainably. Since I always have some chicken in the fridge or freezer I am always keeping an eye out for a new kind of recipe using it. This recipe from Giada sounded extra tempting.

Chicken Scallopine in Creamy Saffron Sauce ©EverydayCookingAdventures 2014

The steps were easy to follow and the prep was minimal. The finished result was a healthy pan-cooked chicken in a creamy, slightly not so healthy but delicious sauce. The saffron made the sauce a nice yellowish color and gave it a fragrant scent. I snipped a little parsley from my kitchen window box and dinner was done. The recipe will be added to my box of keepers as this was a simple recipe that looked a little fancier than your basic baked or breaded chicken dish. Give it a try! Here’s my scallopine with creamy saffron sauce:

Chicken Scallopine with Saffron Cream Sauce

Recipe by: Giada De Laurentiis, Everyday Italian, “Cooking Outside the Box”
Prep: 5 min
Cook: 20 min
Yield: 2 to 3 servings

Ingredients

• 1 Tbsp. olive oil
• 1/2 pound chicken cutlets (scallopine)
• 1 shallot, sliced
• 1 clove garlic, minced
• 1/4 cup white wine
• 3/4 cup chicken broth
• 1/4 tsp. saffron threads
• 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 Tbsp. chopped fresh flat-leaf parsley

Directions

1. 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.

2. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

3. 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.

4. 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.