Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 515.42 Kcal (2158 kJ) | ||
| Calories from fat | 317.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.27g | 54% | |
|---|---|---|---|
| Cholesterol | 71.57mg | 24% | |
| Sodium | 1361.43mg | 57% | |
| Potassium | 589.03mg | 13% | |
| Total Carbs | 27.09g | 9% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 17.97g | 36% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 1.9mg | 10% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 164.78 Kcal (690 kJ) | ||
| Calories from fat | 101.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 54% | |
|---|---|---|---|
| Cholesterol | 22.88mg | 24% | |
| Sodium | 435.26mg | 57% | |
| Potassium | 188.32mg | 13% | |
| Total Carbs | 8.66g | 9% | |
| Sugars | 1.51g | 19% | |
| Dietary Fiber | 0.93g | 12% | |
| Protein | 5.75g | 36% | |
| Vitamin C | 4.7mg | 25% | |
| Iron | 0.6mg | 10% | |
| Calcium | 21.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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