Veal or Chicken Scaloppine With Saffron Cream Sauce

• veal (or boneless chicken breasts)↗1 lb
• salt↗
• pepper↗
• butter↗2 1⁄2 tablespoons
• olive oil↗2 tablespoons
• cremini mushrooms, sliced (or button mushrooms)↗12 ounces
• large shallots, finely chopped↗2
• dry white wine↗3⁄4 cup
• broth (beef or chicken depending on meat)↗1 cup
• saffron thread↗1⁄4 teaspoon
• heavy cream (or half & half)↗3⁄4 cup
• frozen green pea, thawed↗1⁄2 cup
• lemon, cut into wedges↗1

Step-by-step instructions

1. 1

   Sprinkle the meat with salt and pepper.

2. 2

   Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.

3. 3

   Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.

4. 4

   Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.

5. 5

   Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.

6. 6

   Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.

7. 7

   Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.

8. 8

   Add peas and return the sauce to a simmer.

9. 9

   Season sauce with salt & pepper to taste.

10. 10

    Pour sauce over scaloppini and serve with lemon wedges.