• 2 tablespoons coconut oil
• 1 lb chicken cutlet (4 boneless, skinless chicken breasts pounded flat to 1/4 inch)
• 2 shallots, sliced
• 1 garlic clove, minced
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1/4 teaspoon saffron thread
• 1/2 cup heavy cream
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons fresh flat-leaf parsley, chopped
1. Warm the coconut oil in a large skillet, over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.
2. Transfer the chicken to serving plate and tent with foil to keep warm.
3. Turn the heat to medium, add the shallots and the garlic and cook until tender, about 2 minutes.
4. Deglaze the pan with the white wine. Using a wooden spoon,scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
5. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors.
6. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.
Review: This was yummy. The saffron flavor made me feel like I was in a fancy restaurant. The sauce was a little thin, next time I might try to find the xanthan gum which is in the back of my cabinet. Also this tasted great the day it was made but the leftovers were not as good, so I would not advise a huge batch.