Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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