season chicken with salt and pepper then pan fry in
oil until golden brown, remove chicken and set
aside.
turn heat to medium and saute onion and garlic until
onion is translucent, add white wine to deglaze the
pan scraping any brown bits from the bottom. when
wine is nearly evaporates add stock and cream
bring chicken back to the pan and turn heat to low.
add in the spring onion and salt and pepper to
taste. simmer for 10 minutes and serve using spring
onion for garnish if desired
Originally Submitted
5/30/2013
0 Out of 5 from
0 reviews
You can add this chicken scallopine with saffron sauce recipe to your own private DesktopCookbook.
