Step 1

Warm the olive oil in a large skillet over high heat. Season the chicken

Step 2

cutlets with salt and pepper. Cook the chicken until golden and cooked

Step 3

through, about 2 to 3 minutes per side. Transfer the chicken to serving

Step 4

plate and tent with foil to keep warm. Turn the heat to medium, add the

Step 5

shallot and the garlic and cook until tender, about 2 minutes.

Step 6

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.

Step 7

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. Pour the sauce over the chicken.

Step 8

Sprinkle with parsley and serve immediately.