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1
In a glass measuring cup, warm the wine in a microwave oven.
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2
Lightly crumble the saffron into the wine.
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3
Heat the olive oil in a large, deep skillet.
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4
Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
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5
Cook the chicken over moderately high heat for 2 minutes.
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6
Reduce the heat to moderate and cook until the skin is browned and crisp, about 4 minutes.
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7
Turn and cook for 3 minutes longer.
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8
Transfer to a plate.
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9
Melt the butter in the skillet.
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10
Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes.
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11
Add the garlic and cook over moderately low heat until golden, about 3 minutes.
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12
Add the wine and saffron and simmer for 2 minutes.
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13
Add the stock and bay leaf and bring to a simmer over moderately high heat.
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14
Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat until just cooked through, about 10 minutes.
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15
Transfer the chicken to a warmed platter.
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16
Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes.
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17
Add the spinach and cook until wilted, about 1 minute.
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18
Remove the skillet from the heat and stir in the mustard; season the sauce with salt and pepper.
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19
Discard the bay leaf.
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20
Spoon the sauce onto plates, top with the chicken breasts and serve.
