SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE
Categories Chicken Leafy Green Tomato Sauté Quick & Easy Vinegar Saffron Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- *White balsamic vinegar can be found at some supermarkets and specialty foods stores.
SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE
Make and share this Sauteed Chicken With Tomato-Saffron Vinaigrette recipe from Food.com.
Provided by Charlotte J
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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 and saute until cooked through, turning often, about 12 minutes.
- Transfer chicken to work surface and slice.
- Divide frisee among 4 plates and top with sliced chicken.
- Spoon vinaigrette over and serve.
Nutrition Facts : Calories 283, Fat 15.3, SaturatedFat 2.3, Cholesterol 68.4, Sodium 83.8, Carbohydrate 7.6, Fiber 1.8, Sugar 2, Protein 28.7
WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
- Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
- Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
- In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.
Nutrition Facts : @context http, Calories 832, UnsaturatedFat 38 grams, Carbohydrate 19 grams, Fat 60 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 18 grams, Sodium 1019 milligrams, Sugar 12 grams, TransFat 0 grams
SAUTEED CHICKEN WITH TOMATO RELISH AND SPINACH
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
- Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
- To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Nutrition Facts : Calories 343 g, Fat 10 g, Fiber 4 g, Protein 53 g
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