Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons white balsamic vinegar* or 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 shallots |
2 tablespoons chopped fresh thyme, divided |
1 1-pint basket cherry tomatoes, halved |
4 skinless boneless chicken breast halves |
1 head of frisée, torn apart |
Directions:
1. Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
2. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
3. *White balsamic vinegar can be found at some supermarkets and specialty foods stores.
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