| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
French, Poultry, From cook4u |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless chick breast |
| 1 |
lb |
Ripe tomatoes |
| 2 |
|
Large cucumbers |
|
|
Salt and pepper |
| 2 |
tb |
Olive oil |
| 3/4 |
c |
Finely chopped onion |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Chicken broth |
| 1 |
ts |
Loosely packed saffron |
INSTRUCTIONS
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 lenghts and quarter the pieces lenghtwise.
Discard nthe seeds. There should be about 3 c. loosely packed. Season with
salt and pepper. 4. Heat the oil in a large, heavy skillet and add the
chicken breasts in one layer. Cook over moderately high heat, shaking the
pan nand 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
wine and 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 salt and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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