Tomato-Saffron Stewed Chicken

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts, cut in half crosswise on the diagonal or on the bias
• 2 tbsp extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 (28 oz.) can unsalted diced tomatoes
• 1/4 tsp saffron
• 1/4 cup fresh parsley leaves, roughly chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season chicken with salt and pepper. Heat oil in a large , heavy-bottomed saucepan over medium-high heat. Add chicken and cook until chicken is lightly browned, 3 minutes per side. Remove chicken from pan.
2. Add onion and garlic to the same pan and cook over medium-high heat for 2 minutes. Return chicken to pan, add tomaotes with juice and saffron, bring to a low boil, reduce to a simmer, and cook until sauce has thickened and chicken is cooked through, about 15 minutes. Stir in parsley, season with salt and pepper and serve.

WW POINTS VALUE: 6 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is literally a quick and easy dish to cook for dinner especially when the weather is cool and you want to warm up the kitchen. This dish is basically a chicken stew with  flavor and the key flavor is saffron. Saffron is a very expensive ingredient that is used in almost every wolrd cuisine so treat saffron with the highest respect. You only need to use a small amount of saffron because a little bit if it goes a long way and that's a good thing.