Ingredients
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2 tablespoons olive oil
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2 shallots, sliced
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2 garlic cloves, minced
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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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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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flour (for coating the chicken)
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3 tablespoons flat-leaf Italian parsley, chopped
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1 lb chicken cutlet
Instructions
- Warm the olive oil in a large skillet over high heat.
- Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess).
- 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 (keeping the heat of the pan at medium) and reduce for 10 minutes. Add the cream, salt, and pepper.
- Stir to combine and simmer for 1 minute to blend the flavors (or let it simmer longer to reduce further). If you want an even thicker sauce, you can mix 1 Tablespoon cornstarch with 1 Tablespoon water, and add it to the pan.
- Pour the sauce over the chicken.
- Sprinkle with parsley and serve immediately.