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Veal or Chicken Scaloppine With Saffron Cream Sauce

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“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”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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