Sautéed Chicken with Tomato-Saffron Vinaigrette on Frisée
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
Instructions
- 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.
- 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.
Notes
White balsamic vinegar can be found at some supermarkets
and specialty food stores.
and specialty food stores.
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