Total Time: 1 Hour
Ingredients
1 lb chicken breast thinly sliced and slightly pounded
1 egg
1/4 cup all purpose flour
2 shallots (One minced, one sliced thin)
4 – 6 cloves of garlic (minced)
2 Tbsp olive oil
2 Tbsp butter
2 tsp salt
2 tsp ground black pepper
1/2 cup dry white wine (chardonnay works well)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 tsp saffron threads
handful of parsley (chopped)
mashed potatoes
Procedure
Salt and pepper the chicken breasts with 1 tsp salt and pepper
Dredge lightly in flour, then dip in the beaten egg, and lightly bread in the remaining flour
Heat 2 Tbsp oil in the pan over medium heat
Once to temperature, add the chicken to the pan, and saute until golden brown on both sides, about 5 minutes.
Remove the chicken from the pan and set aside, and cover with foil.
Add 2 Tbsp butter, 1 tsp salt & pepper, shallot, and garlic to the pan, and saute for about 3 minutes
Add the white wine to the pan to deglaze, scraping up any browned bits of chicken or shallot, and reduce by about half
Add the chicken broth to the pain and mix. Reduce by about half.
Add the heavy cream and saffron to the pan, and mix evenly. Cook for about 3 – 5 minutes until the cream starts to bubble and thicken.
Add the chicken back to the pan, and cook for another 5 minutes.
sprinkle chopped parsley over everything, and serve over mashed potatoes