Ingredients

• 3 tablespoons white balsamic vinegar* or rice vinegar
• 1 1/2 teaspoons hot paprika, divided
• 1/8 teaspoon crumbled saffron
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 cup minced shallots
• 2 tablespoons chopped fresh thyme, divided
• 1 1-pint basket cherry tomatoes, halved
• 4 skinless boneless chicken breast halves
• 1 head of frisée, torn apart

Instructions

1. Mix vinegar, 1/2 teaspoon paprika, and saffron in medium bowl. Mix in 3 tablespoons oil, shallots, and 1 tablespoon thyme. Stir in tomatoes. Season to taste with salt and pepper.
2. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle chicken breast halves with remaining 1 teaspoon paprika, 1 tablespoon thyme, and salt and pepper. Add to skillet; sauté until cooked through, turning often, about 12 minutes. Transfer chicken to work surface. Divide frisée among 4 plates. Slice chicken; fan atop frisée. Spoon vinaigrette over.
3. *White balsamic vinegar can be found at some supermarkets and specialty foods stores.