with Cucumber and Saffron|
Chicken with Cucumber and Saffron
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 ts Minced garlic
1/2 c Chicken broth
1 ts Loosely packed saffron
1. Cut each chicken breast in half. Discard peripheral fat and membranes.
2. Core the tomatoes and cut them into 1/2-in cubes. There should be about
2 1/2 c. loosely packed. 3. Peel the cucumbers and trim off the ends. Cut
the cucumbers into 1 1/2-in lenghts and quarter the pieces lenghtwise.
Discard nthe seeds. There should be about 3 c. loosely packed. Season with
salt and pepper. 4. 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 min. or until golden brown. Turn the
pieces and cook 3 min. on the other side. Transfer to a warmed dish and
keep hot. 5. Add the onion and the garlic to the skillet and cook,
stirring, for 1 min. Add the tomatoes and stir. Cook 1 min., then add the
wine and broth. Stir to blend and cook 1 min. more. 6. 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 min. 7.
Return the chicken to the skillet and turn to coat with the sauce. Add the
saffron. Cover the skillet and cook 4 min. Then serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini