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!
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.
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.
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.