The chicken scallopine is based on a recipe from Giada De Laurentiis. The orzo is a take on a recipe from Epicurious.
Chicken Scallopine
Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe
Ingredients:
- 2 T oil
- 4 chicken breasts, butterflied
- 2 shallots, sliced (I had to sub red onion)
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup white wine
- 1/4 t saffron threads, crushed
- 1/2 cup heavy cream
- 3/4 t salt
- 1/4 t fresh ground pepper
- 3 T fresh chopped parsley
1. Warm oil in skillet over high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 3-4 minutes per side. Remove and foil to keep warm.
2. Turn heat down to medium and add the shallot and garlic. Cook until tender, about 2 minutes.
3. Deglaze pan with wine and cook until wine is nearly completely evaporated.
4. Add broth and saffron, bring to a simmer and reduce for 10 minutes.
5. Add cream, salt and pepper. Stir and simmer for 1 minute.
6. Transfer chicken to serving plates and cover with sauce. Sprinkle with parsley.
Saffron Orzo with Asparagus
Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients:
- 2 T butter
- 1 1/4 cups orzo
- 3 cups chicken broth
- 1/2 t saffron threads, crushed
- 1 pound thin asparagus, trimmed and cut into 1/2" pieces
- 1/4 cup Parmesan, grated
- Parmesan shavings, for garnish
1. Melt butter in large skillet over medium-high heat. Add orzo and stir 1 minute.
2. Add broth and saffron. Bring to a bowl, reduce to a simmer, cover, and cook, stirring occasionally until orzo is soft, about 8 minutes.
3. Add asparagus. Cover and simmer until tender, about 5 minutes.
4. Uncover and continue simmering until most of the liquid is absorbed. Mix in cheese and season.
5. Transfer to bowl and top with Parmesan shavings.
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