Best 6 Chicken Scallopine With Saffron Cream Sauce Recipes

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Embark on a culinary journey with our tantalizing Chicken Scallopini with Saffron Cream Sauce recipe. This delectable dish features succulent chicken breasts, delicately pounded and seared to perfection, enveloped in a luscious saffron-infused cream sauce that's bursting with flavor. As you indulge in this main course masterpiece, allow your taste buds to dance with joy as they savor the harmonious blend of savory chicken, aromatic saffron, and creamy richness.

Furthermore, our comprehensive guide includes a treasure trove of additional recipes to satisfy every craving. Discover the secrets behind our Chicken Piccata, where tender chicken breasts are coated in a crispy breadcrumb crust and sautéed until golden brown, then bathed in a tangy lemon-butter sauce. For a taste of Italy, try our Chicken Parmesan, featuring juicy chicken breasts topped with melted mozzarella cheese and smothered in a flavorful tomato sauce. And for those seeking a hearty and comforting meal, our Chicken Marsala is a must-try, where chicken breasts are braised in a rich Marsala wine sauce, creating a symphony of flavors that will warm your soul.

Let's cook with our recipes!

CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE - GIADA



Chicken Scaloppine With Saffron Cream Sauce - Giada image

The saffron cream sauce makes this easy -to -make chicken scallopine dish very special. This dish is from Everyday Italian with Giada De Laurentis.

Provided by CarolAT

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb chicken cutlet (I used 4 boneless, skinless chicken breasts that I pounded flat to 1/4 inch)
2 shallots, sliced
1 garlic clove, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron thread
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 340.2, Fat 21.3, SaturatedFat 8.6, Cholesterol 113.4, Sodium 863.5, Carbohydrate 4.2, Fiber 0.1, Sugar 0.6, Protein 27

CHICKEN SCALOPPINE



Chicken Scaloppine image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 chicken breasts, halved lengthwise
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  • In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for another use.

CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE



Chicken Scaloppine with Saffron Cream Sauce image

Categories     Sauce     Chicken     Side     Low Sodium     Saffron     Simmer

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound thin chicken cutlets (scaloppine)
3/4 teaspoon 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)

Steps:

  • 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 to 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 wine, 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.

VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE



Veal Scaloppini with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 pound veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tablespoons butter
About 2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
1/4 teaspoon saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
  • Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
  • Pour the sauce over the veal and serve with lemon wedges.

CHICKEN SCALLOPINE IN SAFFRON SAUCE



CHICKEN SCALLOPINE IN SAFFRON SAUCE image

Number Of Ingredients 12

2 tablespoons olive oil
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 saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Read more at: http://www.foodnetwork.com/recipes/chicken-scallopine-with-saffron-cream-sauce-recipe.html?oc=linkback

Steps:

  • 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. Read more at: http://www.foodnetwork.com/recipes/chicken-scallopine-with-saffron-cream-sauce-recipe.html?oc=linkback

ROMANTIC CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE



Romantic Chicken Scallopine With Saffron Cream Sauce image

This is a recipe of Giada De Laurentiis's from Foodnetwork.com (but I lessened the salt, added flour, upped the garlic, and added a sauce-thickening tip). It seems like it would be super hard, but it is really not that difficult. The first time I made it was for my husband on Valentine's Day. I had never cooked with several of the ingredients before, and except accidentally buying chicken tenders instead of chicken cutlets, it turned out just lovely. :) I also found saffron threads the cheapest at Whole Foods, almost $7.00 less expensive than the next cheapest place! I served this over angel hair pasta with green beans and garlic breadsticks, and we had Recipe #175610 for dessert.

Provided by Greeny4444

Categories     Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb chicken cutlet
2 shallots, sliced
2 garlic cloves, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron thread
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
flour (for coating the chicken)
3 tablespoons flat-leaf Italian parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 343.9, Fat 21.3, SaturatedFat 8.6, Cholesterol 113.4, Sodium 576.9, Carbohydrate 4.8, Fiber 0.4, Sugar 0.7, Protein 27.3

Tips:

  • Pound the chicken breasts thinly: This will help them cook evenly and quickly.
  • Use good quality saffron: Saffron is a delicate spice, so using a good quality brand will make a big difference in the flavor of the sauce.
  • Don't overcook the chicken: Chicken scaloppine is a quick-cooking dish, so be careful not to overcook the chicken or it will become tough.
  • Serve immediately: Chicken scaloppine is best served immediately after it is cooked, while the sauce is still hot and bubbly.

Conclusion:

Chicken scaloppine with saffron cream sauce is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a restaurant-quality meal that will impress your friends and family.

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