Sautéed Chicken Breast Medallions in a Shallot, Garlic, Saffron Cream Sauce…Mushroom Saffron Pilaf

Believe it or not, at my advanced age (69), this is the first time I have used saffron in a recipe. I’m not convinced it adds much flavor, but certainly adds color!

This is a sauté dish that comes together pretty quickly, so have everything ready (mis en place) before starting to cook. I used about 1/4 tsp (small pinch) of saffron in the sauce and a pinch in the rice. A tiny bit goes a long way…good thing since it is pricey!

Ingredients:

• 6 ounces of boneless chicken breast, sliced against the grain to 1/2 inch then pounded to 1/4 inch

• 2 tbsp of olive oil

• 2 tbsp of shallots, small chop

• 1 tsp of garlic, thinly sliced

• 1/4 cup dry white wine (I used Chardonnay)

• 1/2 cup of low-sodium chicken stock

• 1/4 cup of cream

• Kosher salt and black pepper

• A small pinch of saffron threads

• 2 tbsp of chopped parsley

• Saffron Pilaf (recipe below)

Directions:

• Season the chicken cutlets with salt and pepper. Heat the oil in a medium skillet over medium high heat. When the oil is hot, sauté the chicken quickly until browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate.

• Turn the heat down to medium. Add th shallot and cook for about 2 minutes. Add the garlic for 30 seconds. Add the white wine to deglaze the pan. Let it simmer until almost totally reduced. Add the chicken stock and saffron threads and simmer, reducing by half, about 5 minutes or so. Taste the sauce. Reseason if necessary.

• Add the cream and heat through.

• Place 1 cup of the rice on a plate. Ladle 2 tbsp of the sauce next to it. Place 2 small cutlets against the rice on the sauce, drizzle the chicken with some of the sauce. Sprinkle with chopped parsley.