Sauteed Chicken with Tomato-Saffron Vinaigrette on Frisée
['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']
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.
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.
*White balsamic vinegar can be found at some supermarkets and specialty foods stores.
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