Chicken Scallopine with Saffron Cream Sauce Recipe | Rumi Spice

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Chicken Scallopine with Saffron Cream Sauce

    • 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 (immerse in hot water for 5 minutes before adding to sauce)
    • 1/2 cup heavy cream
    • 3/4 tsp salt
    • 1/4 tsp freshly ground black pepper
    • 3 Tbsp chopped fresh flat-leaf parsley
      1. 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. 
      2. Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. 
      3. 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. 
      4. Turn the heat to medium. Add the shallots and garlic - cook until tender, about 2-3 minutes. 
      5. 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. 
      6. Add the chicken broth and saffron threads with water, bring to a simmer and reduce for 10 minutes. 
      7. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
      8. Sprinkle with parsley and serve immediately. Enjoy!

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      1 comment

      • Made once, would eliminate the 3/4 t of salt (too salty), chicken broth added enough salt. The sauce was too thin, next time I’d thicken it.

        Susan Bitner

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