Sauteed Chicken With Tomato-Saffron Vinaigrette

READY IN: 17mins
Recipe by Charlotte J

From a Bon Appetit recipe card

Top Review by 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.

Ingredients Nutrition


  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.

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