Dinner Tonight: Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula
I had way too many tomatoes. Between a couple farmers' markets and a friend's CSA, I had three overflowing bowls. It's not necessarily a bad thing, but I just wanted to use them before they went bad. For help, I consulted Bon Appetit's massive Fast, Easy, Fresh. This recipe certainly uses tomatoes, but what I really love is the saffron, though just a strand or two, incorporated into the vinaigrette. It seemed like the perfect match for chicken.
The only part about the recipe that bothered me was the chicken cooking instruction. It calls for boneless, skinless chicken breasts cooked gently, sliced thinly, and laid delicately on the greens. Wanting something a little more aggressive, I flattened a couple boneless, skin-on chicken breasts and sautéed them until the skin turned a golden brown. The whole skinny breast went on the arugula, slightly wilting the leaves. Refreshed by the tomatoes and saffron vinaigrette, this is the perfect late summer meal.
Flattened Chicken with Tomato-Saffron Vinaigrette on Arugula
- serves 2 -
Adapted from Bon Appetit's Fast, Easy, Fresh.
Ingredients
1 1/2 tablespoons white wine vinegar
3/4 teaspoon paprika
1/16 teaspoon saffron
2 tablespoons extra-virgin olive oil
1/4 cup shallots, minced
2 tablespoons fresh thyme, chopped
1/2 pint cherry tomatoes, halved
2 boneless, skin-on chicken breasts
1 bunch arugula
Salt and pepper
Procedure
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. 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.
4. Add a handful of arugula to two plates. Top each with a chicken breast. Spoon on some of the tomato-saffron vinaigrette.
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4 Comments:
how about cooking the tomatoes a little in the pan with the chicken drippings once you're done cooking the meat? would that work with the dish?
mr guy at 5:00PM on 08/28/09
I actually had the same idea while I was eating the dish. My thought is that it would probably work, but it would change the nature of the dish. The tomatoes here act sort of a like a salsa, brightening up the dish. If they were cooked they were create a more luscious sauce. Either way would work, but this might be better for the warm summer months.
Nick Kindelsperger at 5:06PM on 08/28/09
that dish looks beautiful -- i'm not a fan of boneless breast but this, i might try. very pretty.... and appetizing.
pooch at 9:10PM on 08/28/09
I made this Friday night and it was delicious and super easy!
I layered some of the tomatoes under the chicken as it came out of the pan so they would wilt a few to give them that warmed up melt in your mouth quality.
My boyfriend posted the recipe on the fridge so I'm guessing he is happy to eat this one any day of the week!
kokeshi at 12:42PM on 09/01/09