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Categories:
white wine vinegar paprika saffron extra-virgin olive oil shallots fresh thyme cherry tomatoes chicken breasts arugula salt
Viewed: 62 - Published at: 9 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- Add a handful of arugula to two plates. Top each with a chicken breast. Spoon on some of the tomato-saffron vinaigrette.
