Ingredients
½cupdry white wine
1tspsaffron threads
2tbspextra virgin olive oil
6chicken breast halves,boneless, with skin
salt and freshly ground pepper
1tbspunsalted butter
3large leeks
1large garlic clove
1½cupchicken stock,or low sodium broth
1bay leaf
¼cupheavy cream,plus 2 tbsp
4cupscurly spinach leaves,torn, packed
2tspdijon mustard
Preparation
In a glass measuring cup, warm the wine in a microwave oven. Lightly crumble the saffron into the wine.
Heat the olive oil in a large, deep skillet. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
Cook the chicken over moderately high heat for 2 minutes. Reduce the heat to moderate and cook for about 4 minutes until the skin is browned and crisp. Turn and cook for 3 minutes longer.
Transfer to a plate.
Melt the butter in the skillet. Add the leeks and cook over moderate heat, stirring, for about 3 minutes, until softened. Add the garlic and cook over moderately low heat for about 3 minutes, until golden.
Add the wine and saffron and simmer for 2 minutes. Add the stock and bay leaf and bring to a simmer over moderately high heat.
Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat for about 10 minutes, until just cooked through. Transfer the chicken to a warmed platter.
Add the cream to the skillet and simmer over moderately high heat for about 4 minutes, until slightly thickened. Add the spinach and cook for about 1 minute, until wilted.
Remove the skillet from the heat and stir in the mustard. Season the sauce with salt and pepper. Discard the bay leaf.
Spoon the sauce onto plates, top with the chicken breasts and serve. Enjoy!
