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

In a large skillet, heat the olive oil over high heat. Season the chicken cutlets with salt and pepper, and cook them until golden and cooked through, 2 to 3 minutes per side.

Transfer chicken to a serving plate and tent with foil to keep warm.

Reduce the heat to medium and add the shallots and garlic. Cook until tender, 2 minutes.

Deglaze the pan with the white wine, using a wooden spoon to scrape up the brown bits. Cook until the wine is almost evaporated.

Add the chicken broth and saffron, bring to a simmer, and cook for 10 minutes (or until reduced by half).

Add the cream, salt, and pepper and stir to combine.

Simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with the parsley and serve immediately.