Worth a trip

Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

Name: Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions