Ingredients

• Salt and pepper
• 2 tablespoons olive oil
• ¾ cup finely chopped onion
• 1 teaspoon minced garlic
• ½ cup chicken broth
• 1 teaspoon loosely packed saffron

Directions

• Directions
• Cut each chicken breast in half, discard peripheral fat and membranes. Core the tomatoes and cut them into ½ inch cubes. There should be about 2 ½ cups loosely packed.
• Peel the cucumbers and trim off the ends, cut the cucumbers into 1 ½ inch lengths and quarter the pieces lengthwise, discard the seeds. Season with salt and pepper.
• Heat the oil in a large, heavy skillet and add the chicken breasts in one layer. Cook over moderately high heat, shaking the pan and lifting the pieces about 2 minutes or until golden brown. Turn the pieces and cook 3 minutes on the other side.
• Transfer to a warmed dish and keep hot. Add the onion and garlic to the skillet and cook stirring for 1 minute. Add the tomatoes and stir, cook 1 minute then add the wine and broth.
• Stir to blend and cook 1 minute more. Add the cucumber pieces and any liquid that has accumulated around the chicken pieces on the plate, add salt and pepper to taste. Cook over high heat about 6 minutes.
• Return the chicken to the skillet and turn to coat with the sauce. Add the saffron, cover the skillet and cook 4 minutes then serve.