*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : French                           Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Minced garlic
      1/2   c            Chicken broth
    1       t            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.
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