See Aimee Cook: Chicken Scaloppine with Saffron Cream Sauce

One of the best chicken dishes you'll make at home - and it's done in just 30 minutes! Simply browned boneless chicken breasts are topped with a mushroom cream sauce that's bursting with sweet shallots and rich saffron. It'll soon become a family favorite!

I am thrilled to be back on the blog! Two months is a long time to just disappear, especially since back in June I promised myself I wouldn't disappear again this summer. Obviously, life had other plans. I just wrapped up another fantastic activity packed summer and am itching to slow down a bit - and cook a lot more! Man alive, we ate out a LOT this summer.

My file is loaded up with recipes to share with you and this one was right at the top of the stack. It's not only elegant enough to be guest worthy, but it's weeknight friendly! Start to finish, it took me about 20-25 minutes to make it.

Saffron is pricey, I know, but a little goes a LONG way and it lasts forever! It lends such a unique flavor (not to mention hue) that's worth investing in. Plus you'll feel super fancy pulling it out of your pantry :)

This chicken is lovely paired with pasta, creamy polenta, or even wild rice pilaf. Go simple with your side dishes and really let that cream sauce shine.

Chicken Scaloppine with Saffron Cream Sauce

2 tablespoons olive oil

1 pound boneless skinless chicken breasts

2 shallots, thinly sliced

8 ounce mushrooms, sliced

1 garlic clove, minced

1/2 cup dry white wine

1.5 cups low-sodium chicken broth

1/4 teaspoon saffron threads

1/2 cup heavy cream

salt & pepper to taste

On a sturdy cutting board, cover a chicken breast with plastic wrap and pound until thin. Cut into large pieces (about the size of a deck of cards), season well with salt and pepper, and set aside. Repeat with the remaining chicken breasts.

Warm the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 2-3 minutes per side. Transfer to a serving plate and cover with foil to keep warm.

Reduce the heat to medium and add the shallots, mushrooms, and garlic. Cook until tender, about 2 minutes. Deglaze the pan with the white wine, scraping the bottom to release the browned bits. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer, and cook 10 minutes, or until reduced by half. Add the cream, salt, and pepper and stir to combine.

Simmer for 1 minute to blend the flavors. Pour the sauce over the chicken and serve immediately.

Source: adapted from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis