Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless chick breast
1 lb Ripe tomatoes
2 Large cucumbers
Salt and pepper
2 tb Olive oil
3/4 c Finely chopped onion
1 t Minced garlic
1/2 c Chicken broth
1 t Loosely packed saffron
Cut each chicken breast in half. Discard peripheral
fat and membranes.
Core the tomatoes and cut them into 1/2-in cubes.
There should be about 2 1/2 c loosely packed.
Peel the cucumbers and trim off the ends. Cut the cucumbers into
1-1/2" lengths and quarter the pieces lengthwise. Discard the
seeds. There should be about 3 c loosely packed. Season with salt
and pepper.
Heat the oil in a large, heavy skillet and add the chicken breasts
in one layer. Cook over moderately high heat, shaking the pan nand
lifting the pieces, about 2 minutes or until golden brown. Turn the
pieces and cook 3 minutes on the other side. Transfer to a warmed
dish and keep hot.
Add the onion and the garlic to the skillet and cook, stirring, for
1 minute. Add the tomatoes and stir. Cook 1 minute, then add the
wine and broth. Stir to blend and cook 1 minute more.
Add the cucumber pieces and any liguid that has accumulated around
the chicken pieces on the plate. Add salt and pepper to taste. Cook
over high heat about 6 minutes.
Return the chicken to the skillet and turn to coat with the sauce.
Add the saffron. Cover the skillet and cook 4 minutes Then serve.
