Chicken Breasts with Spinach, Leek and Saffron Sauce
October 2004
An Austrian Grüner Veltliner can bridge all kinds of notoriously difficult pairings, from asparagus to artichokes. It works well with the sauce here, balancing the nuanced blend of ingredients.
I made this recipe last night. It was utterly FABULOUS! I followed it to the note but I did use less chicken because it's just me and my partner and we would never eat 6 chicken breasts, so instead of 6, I made 3. I used a cab blanc for the dry white wine and went to my local spice shop to get the saffron (it was worth every penny, by the way). WOW! It really is a great recipe. I loved the extra sauce (because of using less chicken). I'm having leftovers tonight.