Saffron Chicken With Matchstick Vegetables

• Vegetable cooking spray
• 1/2 teaspoon olive oil
• 2 (4-ounce) skinned, boned chicken breast halves
• 1/2 cup julienne-sliced carrot
• 1/2 cup julienne-sliced onion
• 1/4 cup julienne-sliced celery
• 1 tablespoon minced garlic
• 1/3 cup peeled, seeded, and chopped tomato
• 1/4 cup dry white wine
• 1/4 cup canned low-sodium chicken broth, undiluted
• 2 teaspoons no-salt-added tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground saffron
• 1/8 teaspoon hot sauce
• Dash of pepper

1. Coat a small nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender. Add tomato and remaining ingredients to skillet; bring to a boil. Pour vegetable mixture over chicken. Cover; bake at 350u0b0 for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon. Place chicken over vegetables.

vegetable cooking spray, olive oil, carrot, onion, celery, garlic, tomato, white wine, chicken broth, nosalt, salt, thyme, ground saffron, hot sauce, pepper

Taken from www.myrecipes.com/recipe/saffron-chicken-with-matchstick-vegetables (may not work)