Chicken Scallopine with Saffron Cream Sauce

So I’m pretty sure now that jury duty isn’t going to end any time soon. But more on that later!
I knew that after last week’s post-court exhaustion, I wasn’t going to be up for much cooking in the evenings this week, so I planned quick, simple, tasty meals. This one was so simple and tasted fantastic. My dear husband said that the sauce was even better the next day. And it tasted great even over the red potatoes we had on the side! Definitely going into our rotation of regulars.

Chicken Scallopine with Saffron Cream Sauce
via cooking like a champion 

2 tablespoons olive oil
1 pound chicken breasts, pounded thin
3/4 teaspoon salt, plus more for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus more for seasoning chicken
2 shallots, sliced
1 large 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 parsley

Heat the oil in a large skillet set over high heat. Season the chicken with salt and pepper and add to the hot oil. Cook until golden and cooked through, about 3 minutes per side. Transfer the chicken to a serving platter and tent with foil to keep warm.
Reduce heat to medium, then add the shallots and garlic. Cook about 2 minutes, until the shallots are tender. Using a wooden spoon, deglaze the pan with the wine, making sure to scrape up any brown bits at the bottom. Cook until the wine has all but evaporated, then add the chicken broth and saffron. Bring mixture to a simmer and cook for about 10 minutes, until reduced by half. Stir in the cream, salt and pepper and continue simmering an additional minute. Pour the sauce over the chicken and sprinkle with parsley. Serve immediately.

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