Chicken Scallopine with Saffron Cream Sauce

The weekends always go by in a blur. I usually work most weekends, which is enough to throw me completely off schedule. This weekend we had an eighties party at work and it required a little extra time getting ready. Hot pink leg warmers, check. Hot pink chandelier earrings, check. Blue eyeshadow, check. Blue mascara, check. Is my hair big enough, check. Hot pink mesh gloves, check. Looking like a fool, check.

The best part is that no one at the mall knew we were celebrating eighties day. It takes a certain amount of courage or bravery to walk into an extremely crowded mall on a Saturday afternoon, decked out in 80's garb. I don't recommend it for everyone. I thought I was at a point where I didn't worry about these things, but maybe I was wrong. I did receive some rather funny looks. By the time I reached my store I was a little self-conscious. It didn't help when my co-workers laughed at me. A little while later, another co-worker walked in looking like Punky Brewster and I couldn't help but to laugh at her. Eighties fashion is fun, but it can be so over the top ridiculous. It made for a very fun afternoon. After all, you have to put able to laugh at yourself every now and then.

I wanted to cook the Pioneer Woman's recipe for Butter Chicken this weekend, but lost sight of the fact that it needs to marinate overnight. I needed something quick for dinner tonight so I threw together Giada's Chicken Scallopine with Saffron Cream Sauce. The chicken recipe came together in record time and was a gorgeous meal.



Chicken Scallopine with Saffron Cream Sauce
Adapted from Giada's Kitchen
2 tablespoons olive oil
1 pound thin chicken cutlets (scallopine)
3/4 teaspoons 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)

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, 2-3 minutes per side. Transfer the chicken to a serving plate and tent with foil to keep warm.

Reduce the heat to medium, add the shallots and garlic, and cook until tender, about 2 minutes. Deglaze the pan with the white win, using a wooden spoon to 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, bring to a simmer, and cook for 10 minutes, or until reduced by half. Add the cream, salt, and pepper to the skillet and stir to combine.

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

Notes/Results: This is a truly gorgeous dish that would be great as a romantic meal for two or even for company. It was extremely quick and easy to put together and has a lot of eye appeal. (Unfortunately for me, my pictures didn't turn out too well because it was dark when I ate this tonight) I thought the chicken had a very mild flavor, but at the same time was very pleasing to eat. I really enjoyed it and found it comforting. I think it would be great served over rice or greens, such as spinach.

This is my fifth or sixth recipe from Giada's Kitchen so far and I will be putting together a roundup and cookbook review shortly.

I'll be posting the Pioneer Woman's Butter Chicken soon. The chicken is marinating overnight for dinner tomorrow.