Chicken: Chicken w/ Cucumber & Saffron
Source of Recipe
hootowl7
List of Ingredients
4 Boneless chicken breast
1 lb Ripe tomatoes
2 Large cucumbers
pepper
2 T Water or low-sodium chicken broth
3/4 c Finely chopped onion
1 t Minced garlic
1 c Chicken broth
1 t Loosely packed saffronRecipe
1. Cut each chicken breast in half. Discard peripheral fat and membranes.
2. Core the tomatoes and cut them into 1/2-in cubes. There should be about 2 1/2 c. loosely packed.
3. Peel the cucumbers and trim off the ends. Cut the cucumbers into 1 1/2-in lengths and quarter the pieces lengthwise. Discard the seeds. There should be about 3 c. loosely packed. Season with pepper.
4. Heat the water or broth in a large, heavy skillet and add the chicken breasts in one layer. Cook over moderately high heat, shaking the pan and lifting the pieces, about 2 min. or until golden brown. Turn the pieces and cook 3 min. on the other side. Transfer to a warmed dish and keep hot.
5. Add the onion and the garlic to the skillet and cook, stirring, for 1 min. Add the tomatoes and stir. Cook 1 min., then add the 1 cup broth. Stir to blend and cook 1 min. more.
6. Add the cucumber pieces and any liguid that has accumulated around the chicken pieces on the plate. Add pepper to taste. Cook over high heat about 6 min.
7. Return the chicken to the skillet and turn to coat with the sauce. Add the saffron. Cover the skillet and cook 4 min. Then serve.
|
|
member logon
