CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE - GIADA
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
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 IN SAFFRON CREAM
"This Indian-inspired dish is very easy to prepare, but the rich, complex sauce suggests otherwise. Serve it with butter-basted, roasted butternut squash and basamite rice seasoned with peas and butter. Rich creamy Fage brand yogurt, originally imported from Greece, is perfect for this dish." I acquired this recipe from Wine Enthusiast Magazine.
Provided by Sondra Beth
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
- Cover tightly, let steep at least 20 minutes but preferably 2 hours.
- Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
- In a small bowl, combine the salt, pepper, and coriander.
- Sprinkle the spices over the chicken; let stand 10 minutes.
- Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
- Use tongs to transfer the chicken to a plate.
- Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
- Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
- Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
- If the sauce is too thick, add a splash of cream or milk.
- Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
- WINE RECOMMENDATION:.
- Crisp, dry Rose'.
Nutrition Facts : Calories 503.4, Fat 34.9, SaturatedFat 17.7, Cholesterol 191.9, Sodium 605.5, Carbohydrate 4.6, Fiber 0.2, Sugar 1.6, Protein 41.9
CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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 IN CREAMY SAFFRON SAUCE RECIPE
Love this recipe! Try a creamy saffron sauce for your next chicken meal. You will love this creamy saffron sauce smothering your tender chicken breasts!
Provided by Analida Braeger
Categories Main dish
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 200°F.
- Cut each chicken breast half into two pieces width wise. Lightly pound each piece to about 1/4" thickness. Tip: Place between plastic wrap that has been sprinkled with a little water makes it pound out easier.
- In a small bowl mix together the salt, pepper and nutmeg.
- Place beaten egg and flour in two separate shallow bowls ( a couple of pie pans work very well).
- Add salt mixture to flour and mix well.
- Dip the chicken breasts into the egg and then into the flour until they are well coated.
- Heat oil in a shallow frying pan. Use only enough oil to cover the bottom of the pan.
- Fry each chicken breast piece for about 3-4 minutes on each side. You might have to add some oil for every batch of chicken breasts you cook.
- Place the fried chicken breasts in an oven safe platter and place in oven to keep warm while cooking all the chicken and preparing the sauce.
- In the same pan, on medium heat sauté the shallot and garlic until shallot is translucent. Deglaze with wine. Scrape up the little bits and continue to cook until most of the wine has evaporated. Add the cream, and saffron. Cook sauce on low for about 5-10 minutes or until it thickens to coat the back of a spoon when wiped or nappe consistency. .
- Remove the sauce from the heat and place in a serving bowl.
- Bring the chicken breasts out of the oven and pour saffron sauce over the chicken breasts.
- Sprinkle with parsley.
Nutrition Facts : Calories 371 kcal, Carbohydrate 13 g, Protein 33 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 162 mg, Sodium 481 mg, ServingSize 1 serving
HERB-CRUMBED CRISPY CHICKEN WITH SAFFRON CREAM SAUCE
Here is a great dish that is not to time consuming, but one that can be made for 2 people or up the ingredients for 10. I will say now and repeat below as I do not want anyone to miss this, cook chicken until crisp and serve sauce on the side otherwise chicken will go soggy. I have poured sauce over for presentation and photo purposes. Everyone else that I served, I served it on a plate, with sauce in gravy jug, so that it could be poured to one side, on the plate or alternatively it can be served in individual dipping bowls. It is a great accompaniment with the chicken but as I have said, the chicken comes out so lovely and crisp, you want that crispness to be enjoyed throughout the whole meal.
Provided by The Flying Chef
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pound each chicken breast so that they are approximately all the same thickness.
- In a medium bowl combine breadcrumbs, chives, parsley, garlic and tarragon.
- Toss chicken in flour to coat, shake off any excess and dip into eggs and then into breadcrumb/herb mixture, coat well. Repeat with remaining breasts cover and refrigerate about 20-30 Min's.
- Heat a couple of tablespoons olive oil in a large pan (Note: you may have to add extra during cooking as the breadcrumb mixture absorbs quite a lot.) Add chicken and cook until browned and crisp on both sides and cooked all the way through.
- It is hard to give an exact time per side as breasts vary in thickness, therefore cooking times will vary. If you think that the chicken is not cooked all the way through, but the outside will get too crispy if left on, just turn the heat down and continue cooking until done turning chicken occasionally.
- Cream Sauce.
- Heat butter in a pan, add onion and garlic, cook until soft.
- Add wine and saffron, simmer uncovered a few minutes to reduce slightly.
- Add stock, milk, cream, add a little water to cornflour mix and add to sauce. Stir until mixture boils and thickens, stir in tomato.
- To serve. Place chicken on plate with the sauce in a gravy jug or individual dipping bowls. As stated above you do not want to pour sauce directly over chicken just on the plate to one side, as the outside of chicken will go soggy, and you want to be able to enjoy the crunchy coating throughout the entire meal.
- I served this with garlic buttered spinach and mash, but it also pairs well with rice.
Nutrition Facts : Calories 694.4, Fat 36.8, SaturatedFat 16.2, Cholesterol 312.9, Sodium 675.1, Carbohydrate 40.9, Fiber 2.9, Sugar 4.5, Protein 44.7
ROMANTIC CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE
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
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 IN SAFFRON-TOMATO CREAM SAUCE
Make and share this Chicken in Saffron-Tomato Cream Sauce recipe from Food.com.
Provided by Chef GreanEyes
Categories Whole Chicken
Time 9h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- combine the cinnamon, cloves, coriander, and cumin in a mortar or coffee grinder and grind to a fine powder.
- heat a large saute pan over med-high heat and add the oil. add the onions and saute, stirring frequently, for 10-15 minutes, until browned. add the spice mixture, garlic, ginger, chile, and salt and stir for 3-4 minutes. stir in the tomatoes and cook for 5 minutes, or until some of the liquid has evaporated.
- place the chicken in the slow cooker and pour the onion mixture over the top. cover and cook on low for 3-8 hours, until the chicken is tender. at 3-4 hours the chicken will still be firm and hold its shape. at 6-8 hours, the meat will be falling off the bone.
- in a small bowl, combine the saffron and half and half. let soak for 30 minutes. stir the saffron cream into the chicken 30 minutes before the end of cooking. season with salt to taste. transfer to a serving dish and garnish with the cilantro.
- usually served over cooked rice.
Nutrition Facts : Calories 663, Fat 49, SaturatedFat 13.5, Cholesterol 183.7, Sodium 1342.9, Carbohydrate 9.5, Fiber 1.8, Sugar 2.6, Protein 45
VEAL OR CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE
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
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
SAFFRON CHICKEN
Make and share this Saffron Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
- Cool, and then crush them with the back of a spoon.
- Dissolve them in 1 tablespoon of very hot water.
- Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
- Add garlic.
- Add the dissolved saffron to the pan with the cardomon, then add the chicken.
- Turn the chicken pieces in the mix, coating well.
- Add the salt, cover and cook for 25 minutes until the chicken is tender.
- Uncover the pan and continue cooking, turning often until the liquid is almost gone.
Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3
CHICKEN SCALOPPINE WITH SAFFRON CREAM SAUCE
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.
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