Dinner Tonight: Flattened Chicken With Tomato-Saffron Vinaigrette On Arugula Recipe

• 1 1/2 tablespoons white wine vinegar
• 3/4 teaspoon paprika
• 1/16 teaspoon saffron
• 2 tablespoons extra-virgin olive oil
• 1/4 cup shallots, minced
• 2 tablespoons fresh thyme, chopped
• 1/2 pint cherry tomatoes, halved
• 2 boneless, skin-on chicken breasts
• 1 bunch arugula
• Salt and pepper

1. Combine the vinegar, 1/4 teaspoon of the paprika, and the saffron in a bowl. Slowly whisk in the olive oil. Stir in the shallots, 1/2 tablespoon of the thyme, and the tomatoes. Season with salt and pepper.
2. Flatten the chicken breasts with a mallet or the bottom of a large skillet. Season both sides with a pinch of salt and pepper and the rest of the paprika and thyme.
3. Pour the rest of the oil into a skillet set over medium-high heat. Add the chicken breasts, skin-side down. Cook for about 5 minutes, then flip and cook on the other side. Check for done-ness using a meat thermometer. Cook for an additional two minutes a side if necessary.
4. Add a handful of arugula to two plates. Top each with a chicken breast. Spoon on some of the tomato-saffron vinaigrette.

white wine vinegar, paprika, saffron, extravirgin olive oil, shallots, fresh thyme, cherry tomatoes, chicken breasts, arugula, salt

Taken from www.seriouseats.com/recipes/2009/08/flattened-chicken-with-tomato-saffron-vinaigrette-on-arugula-recipe-bon-appetit.html (may not work)