I made this dish a couple of weeks ago, the same night I made the heavenly lemon risotto. This chicken is delicious and super-fast.
Chicken Scaloppine with Saffron Cream Sauce (adapted from Giada’s Kitchen)
Serves 4
2 tablespoons olive oil
1 pound chicken cutlets (scaloppine)
3/4 tsp salt, plus more for seasoning meat
1/4 tsp freshly ground black pepper, plus more for seasoning meat
2 shallots, sliced
1 garlic clove, minced
1/2 cup dry white wine
1.5 cups low-sodium chicken broth
1/4 tsp saffron threads
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leaf parsley