Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

Ingredients for Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

• 45ml white balsamic vinegar* or rice vinegar

• 1 1/2 teaspoons hot paprika, divided

• 1/8 teaspoons crumbled saffron

• 60ml extra-virgin olive oil, divided

• 120ml 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

How to make Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

Mix vinegar, 1/2 teaspoons 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.

*White balsamic vinegar can be found at some supermarkets and specialty foods stores.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.