Chicken Breasts with Spinach, Leek and Saffron Sauce

Ingredients

  1. 1/2 cup dry white wine
  2. 1/8 teaspoon saffron threads
  3. 2 tablespoons extra-virgin olive oil
  4. Six 6-to-7-ounce boneless chicken breast halves with skin
  5. Salt and freshly ground pepper
  6. 1 tablespoon unsalted butter
  7. 3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced
  8. 1 large garlic clove, finely chopped
  9. 1 1/2 cups chicken stock or low-sodium broth
  10. 1 bay leaf
  11. 1/4 cup plus 2 tablespoons heavy cream
  12. 4 cups packed torn curly spinach leaves
  13. 2 teaspoons Dijon mustard

Description

4

Food & Wine Favicon Food & Wine
View Full Recipe



Found Country:US image description
Back to top