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- Exported from MasterCook *
CHICKEN WITH CUCUMBER AND SAFFRON
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Poultry
Amount Measure Ingredient -- Preparation Method
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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
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.
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