Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée
Elegant pan-seared chicken breasts served over crisp frisée lettuce, topped with a vibrant vinaigrette made with saffron, tomatoes, and fresh herbs. The dish combines Mediterranean flavors with a light, fresh presentation.
Ingredients
- •3 tablespoons white balsamic vinegar* or rice vinegar
- •1½ teaspoons hot paprika
- •⅛ teaspoon crumbled saffron
- •4 tablespoons extra-virgin olive oil
- •½ cup minced shallots
- •2 tablespoons chopped fresh thyme
- •1 pint cherry tomatoes
- •4 pieces skinless boneless chicken breast halves
- •1 head frisée
- •1 head frisée
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 3.
*White balsamic vinegar can be found at some supermarkets and specialty foods stores.
