Chicken Scaloppine with Saffron Cream Sauce

Name: Chicken Scaloppine with Saffron Cream Sauce
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 pound thin chicken cutlets (scaloppine); 3/4 teaspoon salt, plus more for seasoning meat; 1/4 teaspoon freshly ground black pepper, plus more for seasoning meat; 2 shallots, sliced; 1 garlic clove, minced; 1/2 cup dry white wine; 1 1/2 cups low-sodium chicken broth; 1/4 teaspoon saffron threads; 1/2 cup heavy cream; 3 tablespoons chopped fresh flat-leaf parsley leaves (optional)

December 9, 2011

What cooks more quickly than thin chicken cutlets? No wonder they are a weeknight mainstay in most homes. With the addition of saffron, though, they become elegant enough to serve to company. Saffron is a pricy ingredient but it adds a beautiful color; and if you store it in a tightly sealed container it will keep for a long time.

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