| 1 | Cut each chicken breast in half. |
| 2 | Discard peripheral fat and membranes. |
| 3 | Core the tomatoes and cut them into ?in cubes. |
| 4 | There should be about 2 ?c. loosely packed. |
| 5 | Peel the cucumbers and trim off the ends. |
| 6 | Cut the cucumbers into 1 ?in lenghts and quarter the pieces lenghtwise. |
| 7 | Discard nthe seeds. |
| 8 | There should be about 3 c. loosely packed. |
| 9 | Season with salt and pepper. |
| 10 | Heat the oil in a large, heavy skillet and add the chicken breasts in one layer. |
| 11 | Cook over moderately high heat, shaking the pan nand lifting the pieces, about 2 min. or until golden brown. |
| 12 | Turn the pieces and cook 3 min. on the other side. |
| 13 | Transfer to a warmed dish and keep hot. |
| 14 | Add the onion and the garlic to the skillet and cook, stirring, for 1 min. add the tomatoes and stir. |
| 15 | Cook 1 min., then add the wine and broth. |
| 16 | Stir to blend and cook 1 min. more. |
| 17 | Add the cucumber pieces and any liguid that has accumulated around the chicken pieces on the plate. |
| 18 | Add salt and pepper to taste. |
| 19 | Cook over high heat about 6 min. Return the chicken to the skillet and turn to coat with the sauce. |
| 20 | Add the saffron. |
| 21 | Cover the skillet and cook 4 min. then serve. |
