Serious Eats: Recipes

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.

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