Sauteed Chicken with Tomato-Saffron Vinaigrette on FriséeBrian Leatart
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Step 3
*White balsamic vinegar can be found at some supermarkets and specialty foods stores.
