Ingredients
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2 tablespoons olive oil
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2 shallots, sliced
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1/2 cup white wine
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1 1/2 cups chicken broth
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1/4 teaspoon saffron thread
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1/2 cup heavy cream
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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3 tablespoons fresh flat-leaf parsley, chopped
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1 garlic clove, minced
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1 lb chicken cutlet (I used 4 boneless, skinless chicken breasts that I pounded flat to 1/4 inch)
Instructions
- 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 tent with foil to keep warm.
- Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
- Deglaze 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, 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.