Sauteed Chicken With Tomato-Saffron Vinaigrette On Frisée

• 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 frisee, torn apart

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.
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; saute until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisee among 4 plates. Slice chicken; fan atop frisee. Spoon vinaigrette over.
3. *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

white balsamic vinegar, hot paprika, crumbled saffron, extravirgin olive oil, shallots, fresh thyme, tomatoes, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-with-tomato-saffron-vinaigrette-on-frisee-230938 (may not work)