hey all! today i’m sharing with you another delicious giada de laurentiis recipe. seriously, that girl knows what’s goin’ on. here we’ve got chicken scallopine with saffron cream sauce. sounds fancy, right? it’s actually really easy – cook chicken in olive oil, and then transfer it to a plate to keep warm while you make the sauce.
the sauce consists of just combining things in a sauté pan and letting them simmer. after about 20 minutes, you magically have an amazing sauce to serve with your chicken. best thing of all: you probably have most of the ingredients in your pantry already, save for the saffron threads. (though you might be surprised – i discovered saffron threads hiding in the back of our spice cabinet!) they can be expensive, but they’re worth the cost if you know you’re going to use them.
i paired this rich and decadent dish with giada’s spicy parmesan green beans and kale. it’s a colorful meal filled with much variety. the chicken can be whipped up within a half hour, so even if you don’t want to take the time to prepare the green beans, just steam some broccoli and you’ve still got an awesome meal! you’ll have barely spent 30 minutes cooking and those you share this meal with will be wondering just how you made this so tasty. it’s all in the sauce, friends.
yes, it’s another giada de laurentiis recipe. yes, i will try recipes from different sources…eventually. her cookbook is just so good! i can’t get enough.
what i like so much about this dish is that you don’t sacrifice flavor for healthfulness. this is packed with a CRAZY amount of goodness: crunchy green beans, meaty mushrooms, leafy kale, spicy red pepper flakes, chardonnay AND cheese. i mean, come on.
it’s a side dish so you’ll want to plan a main dish (i made a chicken recipe also from giada, which i will be sharing in a separate post on another day) to complement it. i think this would pair well with any meat, but mixing it with pasta might be a nice vegetarian option.
as delicious as it is, i wouldn’t plan to make this part of my weekly repertoire- it requires a lot of prep work! but if you’re having friends over for dinner or going to a potluck, i would definitely recommend this. your friends and your mouth will thank you.
you can find the recipe here.
the recipe portion of my 52 weeks project is a product of a few things. one: obviously the desire to learn more recipes and to expand my repertoire. two: the realization that i own a handful of great cookbooks and i don’t use them very often. three: the fact that i have kept up a fitness routine for the better part of four months, and i want to complement it by cooking healthfully for myself. though i can’t promise that every recipe will be healthy…i love baking and cheese way too much…
anyway, onto the first recipe of the year!
out of the half dozen cookbooks i own, my favorite is giada de laurentiis’ giada’s kitchen: new italian favorites. i have like every other page flagged with a sticky note because everything sounds and looks DELICIOUS. i’ve made three or four recipes out of it (fig + cheese wontons, brie + pear paninis…oh my goodness) since i’ve owned it and it’s all been incredible. but i guess i should start tackling some of those sticky notes, huh?
which brings us to the hearty tomato soup with lemon and rosemary. check it out here! this was actually a very simple and quick recipe. since you only need to chop an onion and a couple carrots, there’s very little prep work. there was even less prep work for me because i forgot to buy carrots…whoops! honestly, i didn’t miss them. this soup already has so much wonderful flavor – it’s the tangy, zesty older sister of a classic tomato soup, complemented by the addition of red pepper flakes, rosemary and fresh lemon zest. bonus point: the red pepper flakes i used were produced by my boyfriend’s hot pepper plant.
i decided to forgo the whipped cream topping and instead make grilled cheese with homemade bread baked by my boyfriend. and the cheese is none other than kraft singles…cuz sometimes, you just gotta.
veredict: delicious, savory, spicy! great for a winter evening. i will definitely make this again. plus, it’s only 151 calories per serving and it’s filling! now there’s a combination that’s hard to find.