Chicken in Creamy Saffron Sauce Recipe

Chicken in creamy saffron sauce on a white plate.

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!

5 from 1 vote

Print Pin

Course: Main dish

Cuisine: American

Keyword: baked, cream, deglaze, pan fry, pan sauce, sauce, wine

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 371kcal

Author: Analida Braeger

Ingredients

Chicken:

2 ½ lbs chicken breast
1 tsp Kosher salt
½ tsp black pepper cracked
⅛ tsp nutmeg
2 egg beaten
1 cup flour
2 tbsp vegetable oil for pan frying

Sauce:

1 Tbsp olive oil
1 shallot minced
1 garlic clove minced
¾ cup heavy cream
½ cup white wine
½ tsp saffron

Garnish:

2 Tbsp curly parsley fresh, chopped

Instructions

Prepare the chicken:

Preheat oven to 200°F.
Cut each chicken breast half into two pieces width wise. Lightly pound each piece to about ¼" 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.

Prepare the pan 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