• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken with Cucumber and Saffron

  • Recipe Submitted by on

Category: French, Poultry

 Ingredients List

  • 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 ts Minced garlic
  • 1/2 c Chicken broth
  • 1 ts Loosely packed saffron


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?