Cook in skillet seasoned with salt and pepper for just a few min on each side, should be golden. Remove from pan
Slice shallot like an onion in slices, chop garlic, drop in skillet for a min to saute then add white wine, chicken broth and a pinch of saffron-stir and simmer till broth is reduced
Add Cream just to heat
Pour sauce over chicken cutlets and garnish with fresh chopped parsley (italian or regular)
Originally Submitted
5/19/2008
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