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.
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4|
|Calories from Fat: 46 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.9mg||42 %|
|Sodium 317.5mg||11 %|
|Potassium 1113.1mg||29 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.6g|
|Protein 56.7g||81 %|
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Calories per serving: 323
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