Ingredients for Sauteed Chicken With Tomato Saffron Vinaigrette
- White Balsamic Vinegar
- Hot Paprika
- a pinch of saffron threads
- Extra Virgin Olive Oil
- Shallot
- Fresh Thyme
- Cherry Tomatoes
- Boneless Skinless Chicken Breast Halves
- 4 cups frisée lettuce
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How to Make Sauteed Chicken With Tomato Saffron Vinaigrette
- In a medium bowl, whisk together red wine vinegar, ½ teaspoon paprika, and a pinch of saffron threads.
- Add 3 tablespoons olive oil, 2 tablespoons finely chopped shallots, and 1 tablespoon fresh thyme leaves to the bowl. Whisk to combine.
- Stir in 1 cup of chopped tomatoes.
- Season the vinaigrette generously with salt and freshly ground black pepper to taste.
- Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Season both chicken breasts with the remaining ½ teaspoon paprika, 1 tablespoon fresh thyme leaves, salt, and pepper.
- Add the chicken breasts to the hot skillet and sauté for about 6 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Turn occasionally.
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing.
- Divide the frisée lettuce evenly among four plates.
- Top the frisée with the sliced chicken breasts.
- Spoon the tomato saffron vinaigrette generously over the chicken and frisée. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
11g
Carbs
2g
