Veal or Chicken Scaloppine With Saffron Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 Ingredients:
1 lb veal (or boneless chicken breasts) |
salt |
pepper |
2 1/2 tablespoons butter |
2 tablespoons olive oil |
12 ounces cremini mushrooms, sliced (or button mushrooms) |
2 large shallots, finely chopped |
3/4 cup dry white wine |
1 cup broth (beef or chicken depending on meat) |
1/4 teaspoon saffron thread |
3/4 cup heavy cream (or half & half) |
1/2 cup frozen green pea, thawed |
1 lemon, cut into wedges |
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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