Chicken With Cucumber & Saffron Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Boneless chick breast,
1 lbs: Ripe tomatoes,
2 Large: cucumbers,
Salt and pepper,
2 tbsp: Olive oil,
3/4 cup: Finely chopped onion,
1 tsp: Minced garlic,
1/2 cup: Chicken broth,
1 tsp: Loosely packed saffron,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp