Recipe information
Yield
4 Servings
Ingredients
3
tablespoons white balsamic vinegar or rice vinegar
1
1/2 teaspoons hot paprika, divided
1
/8 teaspoon crumbled saffron
4
tablespoons extra-virgin olive oil, divided
1
/2 cup minced shallots
2
tablespoons chopped fresh thyme, divided
1
1-pint basket cherry tomatoes, halved
4
skinless boneless chicken breast halves
1
head of frisée, torn apart
Need to make a substitution?
Preparation
Step 1
Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
Step 2
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.