Lunch: Chicken Breasts with Spinach, Leek and Saffron Sauce

Recipe By: Marcia Kiesel

This recipe includes superfoods such as:

Chicken Breast, Spinach

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

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

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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