Chicken Scaloppini with Saffron Sauce

Using a meat hammer, place wax paper or plastic wrap over chicken and pound out chicken until flattened. Salt and pepper chicken. In pre-heated pan over medium to high heat, add olive oil and brown chicken on both sides for 3 minutes. Set aside. In the same pan, add more oil if necessary and brown shallots and garlic for 2-3 minutes; add salt and pepper. Deglaze with white wine and let cook until wine is reduced (approximately 3-5 minutes). Add chicken broth and saffron. Cook until reduced (10-15 minutes). Add cream, then place chicken in mix and cook until thickened (about 5-10 minutes). Sprinkle with fresh parsley and serve over pasta.