Makes 2 servings
1 1/2 tablespoons white balsamic vinegar
1/4 cup minced shallots
Pinch crumble saffron
3/4 teaspoon paprika
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, minced
1/2 pint cherry tomatoes, halved
Salt and pepper to taste
2 boneless skinless chicken thighs
3-4 handfuls mixed greens, frisee or baby romaine
In a small bowl, combine the vinegar, shallots, saffron, and 1/4 teaspoon of paprika. Whisk to combine then whisk in 1 tablespoon of olive oil. Sprinkle in the thyme and add the tomatoes. Toss well to combine and season with salt and pepper to taste.
Season the chicken thighs with salt and pepper and the remaining thyme and paprika. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Saute the chicken breasts for 4-5 minutes per side or until they are fully cooked through. Remove the chicken from the pan and turn off the heat. Add the tomato vinaigrette to the pan to deglaze the pan and warm the vinaigrette making sure to scrape off any bits on the bottom of the pan with a wooden spoon.
Slice the chicken and divide over the greens. Spoon the vinaigrette over the chicken.