Chicken Scallopini in a Creamy, Cream-less Saffron Sauce

1 Trader Joe's individually frozen boneless, skinless chicken breast with rib meat -- thawed
pinch of coarse sea salt
freshly ground black pepper
1 shallot, sliced thin
1 clove garlic, finely minced
1/2 cup dry white wine
3/4 cup water
Pinch of saffron
2 oz. lowfat cream cheese
2 tbsp chopped fresh Italian parsley

Put chicken breast between 2 sheets of cellophane and use the smooth side of a mallet to pound to about 1/4" thickness. Cut in half so that you have 2 pieces of chicken. Heat a skillet over medium heat, spray with nonstick olive oil cooking spray. Sear the chicken breasts about 2 minutes on each side, sprinkling with a pinch of salt and pepper. Remove from pan and set aside. In the same pan, add the shallot sliced and garlic. Saute until the shallot is transparent. Deglaze the pan with the wine, letting the wine reduce down by half. Add water and saffron, stirring well. Let reduce by about 1/4. Whisk in lowfat cream cheese, whisking until completely smooth. Add the chicken back into the pot, reduce to a simmer, cover and let cook for about 10 minutes. Serve on a bed of whole wheat couscous (not included in the nutritional breakdown) with sauce ladled over the top and sprinkled with freshly chopped Italian parsley.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user COPPERHEAD71.