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Try this Chicken with Cucumber and Saffron recipe, or contribute your own.
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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