Lunch: Chicken Breasts with Spinach, Leek and Saffron Sauce

Recipe By: Marcia Kiesel

This recipe includes fertility superfoods such as:

Chicken Breast, Spinach

Health and fertility benefits of Chicken Breasts with Spinach, Leek and Saffron Sauce

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1/2 c. dry white wine
.13 tsp. saffron threads
2 tbsp. extra-virgin olive oil
6 6-to-7-ounce boneless chicken breast halves with skin
Salt and freshly ground pepper
1 tbsp. unsalted butter
3 large leeks
1 large garlic clove
1 1/2 c. chicken stock or low-sodium broth
1 bay leaf
1/4 c. plus 2 tablespoons heavy cream
4 c. packed torn curly spinach leaves
2 tsp. Dijon mustard

Instructions

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 until the skin is browned and crisp, about 4 minutes. 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, until softened, about 3 minutes. Add the garlic and cook over moderately low heat until golden, about 3 minutes. 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 until just cooked through, about 10 minutes. Transfer the chicken to a warmed platter.
Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes. Add the spinach and cook until wilted, about 1 minute. 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.
Wine Recommendation: Grüner Veltliner can bridge all kinds of notoriously difficult pairings, from asparagus to artichokes. The 2003 Nigl Privat Grüner Veltliner from Austria works well with the sauce here, balancing the nuanced blend of ingredients.

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