*  Exported from  MasterCook  *

                    Chicken With Cucumber And Saffron

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : French                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Minced garlic
     1/2   c            Chicken broth
   1       t            Loosely packed saffron

  Cut each chicken breast in half. Discard peripheral
  fat and membranes.

  Core the tomatoes and cut them into 1/2-in cubes.
  There should be about 2 1/2 c loosely packed.

  Peel the cucumbers and trim off the ends. Cut the cucumbers into
  1-1/2" lengths and quarter the pieces lengthwise. Discard the
  seeds.  There should be about 3 c loosely packed.  Season with salt
  and pepper.

  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 minutes or until golden brown. Turn the
  pieces and cook 3 minutes on the other side. Transfer to a warmed
  dish and keep hot.

  Add the onion and the garlic to the skillet and cook, stirring, for
  1 minute. Add the tomatoes and stir. Cook 1 minute, then add the
  wine and broth. Stir to blend and cook 1 minute more.

  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 minutes.

  Return the chicken to the skillet and turn to coat with the sauce.
  Add the saffron. Cover the skillet and cook 4 minutes Then serve.
 


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