Sauteed Chicken With Tomato-Saffron Vinaigrette On Frisée

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   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.

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   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.

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   *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.