2 tablespoons olive oil
1 pound chicken breasts, pounded thin (You can also use chicken cutlets, which are already thin.)
¾ teaspoon salt, plus more for seasoning chicken
¼ teaspoon freshly ground black pepper, plus more for seasoning chicken
2 shallots, sliced
1 large garlic clove, minced
½ cup dry white wine
1½ cups low-sodium chicken broth
¼ teaspoon saffron threads
½ cup heavy cream
3 tablespoons chopped fresh parsley
Heat the oil in a large skillet set over high heat. Season the chicken with salt and pepper and add to the hot oil. Cook until golden and cooked through, about 3 minutes per side. Transfer the chicken to a serving platter and tent with foil to keep warm.
Reduce heat to medium, then add the shallots and garlic. Cook about 2 minutes, until the shallots are tender. Using a wooden spoon, deglaze the pan with the wine, making sure to scrape up any brown bits at the bottom. Cook until the wine has all but evaporated, then add the chicken broth and saffron. Bring mixture to a simmer and cook for about 10 minutes, until reduced by half. Stir in the cream, salt and pepper and continue simmering an additional minute.
Pour the sauce over the chicken and sprinkle with parsley. Serve immediately.