Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens
The recipe Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens can be made in around 45 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 424 calories, 50g of protein, and 20g of fat per serving. For $3.55 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Serious Eats requires chicken breasts, rice vinegar, frisee, and olive oil. It works well as a rather expensive main course. 49 people were impressed by this recipe. With a spoonacular score of 97%, this dish is great. Try Dinner Tonight: Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula, Dinner Tonight: Chicken and Rice with Saffron, and Dinner Tonight: Roast Chicken with Saffron and Lemons for similar recipes.
Servings: 4
Ingredients:
4 chicken breasts
2 tablespoons chopped fresh thyme
1 head frisee or 4 to 5 good handfuls mixed field greens
4 tablespoons olive oil
1 1/2 teaspoons hot paprika
3 tablespoons white balsamic or rice vinegar.jpg)
1/8 teaspoon crumbled saffron
1/2 cup minced shallots
1 pint cherry tomatoes, or equivalent chopped tomato pieces
Equipment:
bowl
whisk
frying pan
Cooking instruction summary:
Procedures 1 In a medium bowl, combine vinegar, shallots, saffron, and 1/2 teaspoon of paprika. Whisk to combine, then slowly whisk in 3 tablespoons of the olive oil to create a dressing. Sprinkle in half the thyme and add the tomatoes, mixing to combine. Season to taste with salt and pepper. 2 Season the chicken breasts with salt, pepper, and remaining paprika and thyme. Heat a skillet with the remaining olive oil over medium heat and saute breasts on both sides until cooked through. Remove the chicken and turn off the heat. Add the vinaigrette to the pan to deglaze and warm through. 3 Slice the chicken and divide the frisee or greens among 4 plates. Fan the chicken on the salads, then spoon the vinaigrette over and serve immediately.
Step by step:
1. 1
2. In a medium bowl, combine vinegar, shallots, saffron, and 1/2 teaspoon of paprika.
3. Whisk to combine, then slowly whisk in 3 tablespoons of the olive oil to create a dressing. Sprinkle in half the thyme and add the tomatoes, mixing to combine. Season to taste with salt and pepper.
4. 2
5. Season the chicken breasts with salt, pepper, and remaining paprika and thyme.
6. Heat a skillet with the remaining olive oil over medium heat and saute breasts on both sides until cooked through.
7. Remove the chicken and turn off the heat.
8. Add the vinaigrette to the pan to deglaze and warm through.
9. 3
10. Slice the chicken and divide the frisee or greens among 4 plates. Fan the chicken on the salads, then spoon the vinaigrette over and serve immediately.
Nutrition Information:
covered percent of daily need
