Free Recipe Wednesday! (Chicken Scallopine with Saffron Cream Sauce)

Hello again everyone!  Wednesday is finally here so the weekend is right around the corner.  That also means it's less than 3 weeks until my wife and I go on our 4 year anniversary cruise to Progresso and Cozumel, Mexico.  We're cruising out of New Orleans so we'll be there one day before the cruise. We're planning to eat at Copeland's Cheesecake Bistro for dinner and we will of course be going to Cafe Du Monde for their awesome Beignets and Chicory Coffee.  I will definitely be taking pictures everywhere we eat in NOLA as well as on the cruise and in Mexico so I will share when we get back.

Now on to today's Free Recipe Wednesday.  I watched Giada De Laurentiis make this dish on her Food Network show "Everyday Italian" a few years ago and have never got around to trying it.  I remember it looked so delicious and so easy to make so I'm not sure why I haven't tried it yet.  It might be because Saffron is the most expensive spice on the market, although I'm pretty sure it's really not that bad.  So what is "scallopine" you ask?  I asked myself the same thing and decided to look it up.  "Scallopine", often times spelled "scallopini", is a sauteed cutlet (usually veal or poultry) that has been pounded thin and coated with flour.  It's apparently a pretty simple technique that adds a little something extra to sauteed chicken.  Let me know if you give this recipe a try and what you thought about it.  If I get a chance to make it soon I'll try to remember to post an update.  As always, please feel free to leave comments below.

Chicken Scallopine with Saffron Cream Sauce

• 2 tablespoons Olive Oil
• 1 pound Chicken Breasts
• 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
• Flour for coating chicken

1. Place the flour in a shallow dish.

2. Gently pound the chicken breasts out to an even thickness; place each chicken breast into the flour and lightly coat each side.

3. Warm the olive oil in a large skillet over high heat. 

4. Season the chicken cutlets with salt and pepper. 

5. 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. 

6. Turn the heat to medium; add the shallot and the garlic and cook until tender, about 2 minutes.
7. Deglaze the pan with the white wine; using a wooden spoon, scrape all the brown bits from the bottom of the pan and cook until the wine is almost evaporated.
8. Add the chicken broth and saffron threads; bring to a simmer and reduce for 10 minutes. 

9. Add the cream, salt, and pepper; stir to combine and simmer for 1 minute to blend the flavors. 

10. Pour the sauce over the chicken; sprinkle with parsley and serve immediately.