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CATEGORY CUISINE TAG YIELD
Meats French French, From cook4u, Poultry 4 Servings

INGREDIENTS

4 Boneless chick breast
1 lb Ripe tomatoes
2 Large cucumbers
Salt and pepper
2 T Olive oil
3/4 c Finely chopped onion
1 t Minced garlic
1/2 c Chicken broth
1 t Loosely packed saffron

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 239
Calories From Fat: 91
Total Fat: 10.2g
Cholesterol: 73.1mg
Sodium: 319.3mg
Potassium: 508.8mg
Carbohydrates: 7.8g
Fiber: 1.7g
Sugar: 4.1g
Protein: 28.6g


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