Instructions: 1. Cut each chicken breast in half. Discard peripheral fat and membranes.

2. Core the tomatoes and cut them into 1/2-in cubes. There should be about 2 1/2 c. loosely packed.

3. Peel the cucumbers and trim off the ends. Cut the cucumbers into 1 1/2-in lenghts and quarter the pieces lenghtwise.

Discard nthe seeds. There should be about 3 c. loosely packed. Season with salt and pepper.

4. Heat the oil in a large, heavy skillet and add the chicken breasts in one layer. Cook over moderately high heat, shaking the pan nand lifting the pieces, about 2 min. or until golden brown. Turn the pieces and cook 3 min. on the other side. Transfer to a warmed dish and keep hot.

5. Add the onion and the garlic to the skillet and cook, stirring, for 1 min. Add the tomatoes and stir. Cook 1 min., then add the wine and broth. Stir to blend and cook 1 min. more.

6. Add the cucumber pieces and any liguid that has accumulated around the chicken pieces on the plate. Add salt and pepper to taste. Cook over high heat about 6 min.

7. Return the chicken to the skillet and turn to coat with the sauce. Add the saffron. Cover the skillet and cook 4 min. Then serve.

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