Mix vinegar, 1/2 tsp paprike and saffron in medium bowl. Mix in 3 tbsps oil, shallots and 1 tbsp thyme. Stir in tomatoes. Season to taste with salt and pepper. Heat remaining 1 tbsp oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 tbsp of paprika. 1 tbsp thyme, and salt and pepper. Add to skillet; saute until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisee amount 4 plates. Slice chicken; fan atop frisee. Spoon over vinagrette.
Originally Submitted
8/9/2010
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