Dinner Tonight: Chicken With Tomato-Saffron Vinaigrette With Mixed Greens Recipe

• 3 tablespoons white balsamic or rice vinegar
• 1/2 cup minced shallots
• 1/8 teaspoon crumbled saffron
• 1 1/2 teaspoons hot paprika
• 4 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 1 pint cherry tomatoes, or equivalent chopped tomato pieces
• 4 chicken breasts
• 1 head frisee or 4 to 5 good handfuls mixed field greens

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.

white balsamic, shallots, crumbled saffron, paprika, olive oil, thyme, cherry tomatoes, chicken breasts, head frisee

Taken from www.seriouseats.com/recipes/2010/08/chicken-with-tomato-saffron-vinaigrette-with-mixed-greens-recipe.html (may not work)