Sauteed Chicken With Tomato Saffron Vinaigrette On Frisée Recipes

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CHICKEN FRICASSEE



Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

  • In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

SAUTEED CHICKEN WITH TOMATO-SAFFRON VINAIGRETTE ON FRISéE



Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée image

Categories     Chicken     Leafy Green     Tomato     Sauté     Quick & Easy     Vinegar     Saffron     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons white balsamic vinegar* or rice vinegar
1 1/2 teaspoons hot paprika, divided
1/8 teaspoon crumbled saffron
4 tablespoons extra-virgin olive oil, divided
1/2 cup minced shallots
2 tablespoons chopped fresh thyme, divided
1 1-pint basket cherry tomatoes, halved
4 skinless boneless chicken breast halves
1 head of frisée, torn apart

Steps:

  • Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
  • Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
  • *White balsamic vinegar can be found at some supermarkets and specialty foods stores.

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