Sauteed Chicken With Tomato-Saffron Vinaigrette

Submitted by Charlotte J

"From a Bon Appetit recipe card"

 

• Ready In: 17mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
• 1 1⁄2 teaspoons hot paprika, divided
• 1⁄8 teaspoon crumbled saffron
• 4 tablespoons extra virgin olive oil, divided
• 1⁄2 cup minced shallot
• 2 tablespoons chopped fresh thyme, divided
• 1 pint cherry tomatoes, halved
• 4 boneless skinless chicken breast halves
• 1 head frisee, torn apart

directions

1. Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl.
2. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme.
3. Stir in tomatoes.
4. Season to taste with salt and pepper.
5. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
6. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper.
7. Add to skillet and saute until cooked through, turning often, about 12 minutes.
8. Transfer chicken to work surface and slice.
9. Divide frisee among 4 plates and top with sliced chicken.
10. Spoon vinaigrette over and serve.

Reviews

[Sarah_Jayne]

This was muy sabroso (very tasty) and remarkably easy to put together. However, the recipe doesn't tell you what to do with the tomatoes. So, I just put them in the pan with the chicken towards the end and warmed through. I used Spanish paprika and olive oil and the only change I made was to just slightly fry off the shallots before putting them in the dressing. This was simply because I am not a fan of a raw onion taste. My husband commented that it was nice which is high praise from him. Made for the Chow Hounds for ZWT5.