Best 5 Romantic Chicken Scallopine With Saffron Cream Sauce Recipes

**Indulge in a Romantic Culinary Journey with Chicken Scallopini and Saffron Cream Sauce**

Prepare to embark on a romantic culinary adventure with our exquisite chicken scaloppini adorned with a luscious saffron cream sauce, a symphony of flavors that will tantalize your taste buds. This delightful dish is not only a feast for the palate but also a visual masterpiece, perfect for a special evening with your loved one. Alongside this star of the show, discover a collection of tempting recipes that will complement your romantic dinner. From a refreshing arugula salad to a decadent chocolate mousse, each recipe is carefully crafted to create a harmonious and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Chicken Scallopine with Saffron Cream Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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

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.

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

VEAL OR CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE

Veal or Chicken Scaloppine With Saffron Cream Sauce image

Courtesy of Giada on Everyday Italian. I haven't tried it but it was reviewed well with notes that the saffron makes the dish. I will use chicken breasts, sliced in half across the thickness and then pounded to form the scaloppini

Provided by Southern Lady

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb veal (or boneless chicken breasts)
salt
pepper
2 1/2 tablespoons butter
2 tablespoons olive oil
12 ounces cremini mushrooms, sliced (or button mushrooms)
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup broth (beef or chicken depending on meat)
1/4 teaspoon saffron thread
3/4 cup heavy cream (or half & half)
1/2 cup frozen green pea, thawed
1 lemon, cut into wedges

Steps:

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

Nutrition Facts : Calories 527.2, Fat 38.6, SaturatedFat 19.1, Cholesterol 173.4, Sodium 530.4, Carbohydrate 13.4, Fiber 2.5, Sugar 3.2, Protein 26.9

Tips:

To ensure the chicken scaloppine cooks evenly, slice the chicken breasts into thin, uniform pieces. This will help them cook quickly and prevent overcooking.
Dredge the chicken in seasoned flour before searing. This will help create a golden-brown crust and lock in the chicken's natural juices.
Use a large skillet to sear the chicken. This will prevent overcrowding and ensure that the chicken has enough space to brown properly.
Sear the chicken over medium-high heat until it is golden brown on both sides. Do not overcrowd the pan, or the chicken will steam instead of sear.
Remove the chicken from the skillet and set aside. Add the shallots and garlic to the skillet and cook until softened.
Stir in the saffron cream sauce and bring to a simmer. Return the chicken to the skillet and cook until heated through.
Serve the chicken scaloppine with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Chicken scaloppine with saffron cream sauce is a delicious and elegant dish that is perfect for a romantic dinner. The chicken is tender and juicy, and the saffron cream sauce is rich and flavorful. This dish is sure to impress your date and make your dinner a special occasion.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #poultry #european #holiday-event #romantic #italian #chicken #dietary #seasonal #low-calorie #low-carb #valentines-day #low-in-something #meat #taste-mood