Sauteed Chicken With Tomato-saffron Vinaigrette

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 3 tablespoons balsamic vinegar or 3 tablespoons 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 shallot
• 2 tablespoons chopped fresh thyme, divided
• 1 pint cherry tomatoes, halved
• 4 boneless skinless chicken breast halves
• 1 head frisee, torn apart

Recipe

• 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.