Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée

Ingredients

• 1 pint basket cherry tomatoes halved
• 2 tablespoons thyme leaves fresh divided chopped
• 1 head frisée 
• 4 tablespoons olive oil extra-virgin divided
• 1.5 teaspoons paprika hot divided
• 3 tablespoons rice vinegar white
• 0.1 teaspoon saffron threads crumbled
• 0.5 cup shallots minced
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan

Directions

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