Ingredients
2 tablespoons of Basil EVOO
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon Spanish Saffron
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Directions
- 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 shallot 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.
Enjoy!
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