*I make my own chicken stock to control the amount of salt. If you use store bought stock, do not add too much salt. I also brine my chicken for a couple of hours in salted water so the chicken will stay moist when cooking.
1 Pound Chicken Cutlets
Two Tablespoons Olive Oil
2 Shallots Chopped Finely or Sliced in Rings
1 Clove Garlic
1/2 Cup White Wine or Vermouth
1 1/2 Cups Chicken Stock*
1/4 Teaspooon Saffron Threads
1/2 Cup Heavy Cream
3/4 Teaspoon Salt and Freshly Ground Pepper
Step 1: Warm the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Cook the chicken until golden and cooked through.
Step 2: Transfer to a plate and cover with foil. Add shallot and garlic and cook for about 2 minutes until soft.
Step 3: Deglaze the pan with the white wine or vermouth. Scrape all the brown bits from the bottome of the pan. Cook until the wine or vermouth is almost evaporated.
Step 4: Add the chicken stock and saffron threads, bring to a simmer and reduce for 10 minutes.
Step 5: Add the cream and some salt and pepper. Taste and adjust seasion.
Step 6: Put chicken back in the cream sauce until warmed through. Please and pour the sauce over the chicken and garnish with the parsley.