Recipe#8455

Title: CHICKEN WITH CUCUMBER AND SAFFRON

SOAR

   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.