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.
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
OLD-FASHIONED CREAMED CHICKEN
Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
- Whisk in the broth, half-and-half, and sherry.
- Bring to a boil, whisking frequently.
- Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
- Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
- Serve garnished with parsley or scallions.
- Serve over egg noodles, toast, or waffles.
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
CHICKEN SCALLOPINE WITH LEMON CREAM SAUCE
No need to wait until your next visit to an Italian restaurant to enjoy chicken scallopine. This easy-to-make recipe is sure to become a new family favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 breast at a time, into flour, turning to evenly coat both sides of each breast with flour. Gently shake off excess flour.
- Add chicken, in batches to hot skillet; cook 2 to 3 min. on each side or until done. Remove from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Stir pasta sauce and lemon juice into reserved drippings; cook 2 min., stirring constantly to scrape browned bits from bottom of skillet. Cook additional 3 to 5 min. or until sauce is heated through, stirring frequently. Stir in nutmeg. Serve over chicken.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE
For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
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