Chicken Scallopine with Saffron Cream Sauce

Name: Chicken Scallopini with Saffron Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb chicken cutlets; 2 shallots, sliced; 1 clove garlic, minced; 1/2 cup white wine; 1 1/2 cups chicken broth; 1/4 tsp Rumi Saffron threads; 1/2 cup heavy cream (use coconut or cashew cream for Paleo or Keto diets); 3/4 tsp salt; 1/4 tsp freshly ground black pepper; 3 Tbsp chopped fresh flat-leaf parsley

Estimated read time: 1 minutes

Chicken Scallopine with Saffron Cream Sauce - Rumi Spice

Saffron Threads

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Saffron Threads, Bulk, 1 ounce

$169.00

Saffron Threads, 2.0 gram, Gift Set

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Entree , saffron

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Chicken Scallopini with Saffron Cream Sauce

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

40 minutes

Looking to elevate your weekday dinner? Try this recipe for chicken scallopine in a saffron cream sauce. The saffron cream sauce makes this easy-to-make chicken scallopine dish very special.

This delectable Italian dish can certainly be enjoyed in its traditional sense. However, the beauty with a dish like this is that it can also be slightly altered to fit low-carb diets like Keto or Paleo. Check out our recipe below and happy cooking!

Author:

Rumi Spice

Image of Chicken Scallopini with Saffron Cream Sauce

Ingredients

1 lb chicken cutlets
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 tsp Rumi Saffron threads
1/2 cup heavy cream (use coconut or cashew cream for Paleo or Keto diets)
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp chopped fresh flat-leaf parsley

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Directions

Boil 1/4 cup of water and pour over saffron threads in small container; let them soak for 5-10 minutes until a vibrant yellow color is apparent.
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 cover with foil to keep warm.
Turn the heat to medium. Add the shallots and garlic - cook until tender, about 2-3 minutes.
De-glaze 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.
Add the chicken broth and saffron threads with water, 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.