Chicken with Cucumber and Saffron

Title:
Chicken with Cucumber and Saffron

Yield:
4 Servings

Categories:
French,
Poultry,
From
cook4u




Ingredients:





     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