Dinner Tonight: Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula

Ingredients

• 1 bunch arugula 
• 2  skin-on chicken breasts boneless
• 0.5 pint cherry tomatoes halved
• 2 tablespoons thyme sprigs fresh chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.8 teaspoon paprika 
• 0.1 teaspoon saffron threads 
• 2 servings salt and pepper 
• 0.3 cup shallots minced
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• kitchen thermometer

Directions

1. Combine the vinegar, 1/4 teaspoon of the paprika, and the saffron in a bowl. Slowly whisk in the olive oil. Stir in the shallots, 1/2 tablespoon of the thyme, and the tomatoes. Season with salt and pepper.
2. Flatten the chicken breasts with a mallet or the bottom of a large skillet. Season both sides with a pinch of salt and pepper and the rest of the paprika and thyme.
3. Pour the rest of the oil into a skillet set over medium-high heat.
4. Add the chicken breasts, skin-side down. Cook for about 5 minutes, then flip and cook on the other side. Check for done-ness using a meat thermometer. Cook for an additional two minutes a side if necessary.
5. Add a handful of arugula to two plates. Top each with a chicken breast. Spoon on some of the tomato-saffron vinaigrette.