Sauteed Chicken With Tomato-Saffron Vinaigrette

• 3 tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
• 1 12 teaspoons hot paprika, divided
• 18 teaspoon crumbled saffron
• 4 tablespoons extra virgin olive oil, divided
• 12 cup minced shallot
• 2 tablespoons chopped fresh thyme, divided
• 1 pint cherry tomatoes, halved
• 4 boneless skinless chicken breast halves
• 1 head frisee, torn apart

1. Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl.
2. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme.
3. Stir in tomatoes.
4. Season to taste with salt and pepper.
5. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
6. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper.
7. Add to skillet and saute until cooked through, turning often, about 12 minutes.
8. Transfer chicken to work surface and slice.
9. Divide frisee among 4 plates and top with sliced chicken.
10. Spoon vinaigrette over and serve.

white balsamic vinegar, hot paprika, saffron, extra virgin olive oil, shallot, fresh thyme, cherry tomatoes, chicken, head frisee

Taken from www.food.com/recipe/sauteed-chicken-with-tomato-saffron-vinaigrette-320179 (may not work)