Chicken Breasts with Spinach, Leek and Saffron Sauce

Name: Chicken Breasts with Spinach, Leek and Saffron Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 kilograms boneless chicken breast halves with skin; 2 teaspoons Dijon mustard; 118 milliliters dry white wine; 1 large garlic clove, finely chopped; 59 milliliters heavy cream; 3 larges leeks, white and tender green parts only, halved lengthwise and thinly sliced; 355 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 0 teaspoons saffron threads; 6 servings Salt and freshly ground pepper; 946 milliliters packed torn curly spinach leaves; 1 Tbsp unsalted butter

Chicken Breasts with Spinach, Leek and Saffron Sauce might be just the main course you are searching for. This gluten free recipe serves 6. One serving contains 346 calories, 39g of protein, and 15g of fat. Not A mixture of bay leaf, wine, saffron threads, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a glass measuring cup, warm the wine in a microwave oven. Lightly crumble the saffron into the wine.

Ingredients you will need

Saffron

Wine

Equipment you will use

Measuring Cup

Microwave

Oven

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 until the skin is browned and crisp, about 4 minutes. Turn and cook for 3 minutes longer.

Ingredients you will need

Chicken Breast

Salt And Pepper

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Transfer to a plate.

Melt the butter in the skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes.

Ingredients you will need

Leek

Add the garlic and cook over moderately low heat until golden, about 3 minutes.

Ingredients you will need

Garlic

Add the wine and saffron and simmer for 2 minutes.

Ingredients you will need

Saffron

Wine

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 until just cooked through, about 10 minutes.

Ingredients you will need

Chicken Breast

Bay Leaves

Stock

Equipment you will use

Frying Pan

Transfer the chicken to a warmed platter.

Ingredients you will need

Whole Chicken

Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes.

Ingredients you will need

Cream

Equipment you will use

Frying Pan

Add the spinach and cook until wilted, about 1 minute.

Ingredients you will need

Spinach

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.

Ingredients you will need

Chicken Breast

Salt And Pepper

Bay Leaves

Mustard