Title: Chicken with cucumber & saffron
 Categories: French, Poultry, From cook4u
      Yield: 4 Servings
 
      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 ts Minced garlic
    1/2 c  Chicken broth
      1 ts 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.