Saffron is an expensive spice, but it’s worth the price because it lasts forever (and it’s flavor, of course). Giada De Laurentiis’ chicken scallopine with saffron cream sauce is, in my opinion, a perfect way to showcase the great flavor of saffron without overpowering the whole dish. We’ve made this dish many times, and I think it gets better every single time.
Here’s what you’ll need:
– 1 lb chicken cutlets (we usually use two boneless, skinless breasts and pound them out so they’re nice and thin)
– olive oil
– salt and pepper
– 2 shallots, chopped
– 1 clove garlic, minced (we almost always use more than a clove, but that’s just personal preference)
– 1/2 cup white wine
– 1 1/2 cups chicken broth
– 1/4 tsp (a generous pinch) saffron threads
– 3 tbsp chopped fresh parsley
This is jokingly called “10 minute chicken” in our house because each step takes about 10 minutes, but apparently Billy doesn’t know how to read ahead and realize that there’s more than one step that takes 10 minutes and decides to tell me to start the side dishes 20 minutes too early. Anyway, that’s beside the point.
The first thing you’re going to do is cook the chicken. Heat the olive oil (enough to keep the chicken from sticking) in a skillet over high heat. While the pan is heating, season both sides of the chicken with salt and pepper. Once the pan is hot drop the chicken as quickly as you can, using a spatter guard to keep the oil from getting everywhere (including all over you). Cook the chicken until golden brown on each side and cooked completely through — 3 to 5 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Turn the heat down to medium and add the shallots and garlic to the pan (you might need to add a bit more oil) and cook until tender, about 2 minutes. Add the wine to the pan, using a wooden spoon to scrape any brown bits of the bottom of the pan. Bring the wine to a simmer and cook until it’s almost evaporated completely, about (you guessed it) 10 minutes. Next, add the chicken broth and saffron threads. Bring to a simmer again and let reduce for (another) 10 minutes — it will reduce by at least half. Add the cream, season with salt a pepper and let simmer for a minute or two in order for the flavors to combine. Pour the sauce over the chicken and sprinkle with parsley and you’re done!
We usually serve the chicken over rice because the rice soaks up the extra sauce and makes it extra delicious. Cooking the chicken over high heat gives it a little bit of a crust but helps lock all the moisture in. The sauce soaks into the chicken (and the rice) and all the wonderful flavors of the shallots, garlic and saffron permeate throughout the dish. Yum.