Chicken with cucumber and saffron

1. Cut each chicken breast in half.
2. Discard peripheral fat and membranes.
3. Core the tomatoes and cut them into ½-in cubes.
4. There should be about 2 ½ c. loosely packed.
5. Peeli the cucumbers and trim off the ends.
6. Cut the cucumbers into 1 ½-in lenghts and quarter the pieces lenghtwise.
7. Discard nthe seeds.
8. There should be about 3 c. loosely packed.
9. Seasoni 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. Add the onion and the garlic to the skillet and cook, stirring, for 1 min. add the tomatoes and stir.
14. Cook 1 min. , then add the wine and broth.
15. Stiri to blend and cook 1 min. more. Add the cucumber pieces and any liguid that has accumulated around the chicken pieces on the plate.
16. Add salt and pepper to taste.
17. Cook over high heat about 6 min. Return the chicken to the skillet and turn to coat with the sauce.
18. Add the saffron.
19. Cover the skillet and cook 4 min. then serve.