1. Warm the olive oil in a large skillet over high heat. 2. Season the chicken cutlets with salt and pepper, and coat each side with flour (shaking off any excess). 3. 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. 4. Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes. 5. 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. 6. 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. 7. 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. 8. Pour the sauce over the chicken. 9. Sprinkle with parsley and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
