saffron-marinated chicken breast and baby greens salad

By stancec44

After chicken finishes cooking, reduce the rest of marinade and use it as a sauce. Note: Served at dinner with Peg, Denise & Devon. Very nice, especially with the baby greens salad and rice.

Ingredients

• 1/2 cup dry white wine
• Scant 1/2 teaspoon coarsely crumbled saffron threads
• 1 medium leek, white and light green parts only, trimmed
• 1 small carrot, finely chopped
• 2 tablespoons finely chopped chives
• 1 1/2 pounds boneless, skinless chicken breasts
• Fine sea salt
• 3 tablespoons extra-virgin olive oil
• 5 cups loosely packed baby greens (3 ounces)
• 1/4 cup roughly chopped roasted unsalted almonds

Preparation

Step 1

In a large bowl, combine wine and saffron; set aside. Cut leek in half lengthwise; rinse well, then pat dry and finely chop. Add leek, carrot and chives to wine mixture, then add chicken, turning to coat. Cover and marinate, chilled, 1 hour or overnight, turning chicken once or twice.
Remove chicken from marinade, leaving on bits of vegetables and herbs; season with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add chicken; cook, turning once, until lightly golden, about 3 minutes, then reduce heat to medium-low. Continue to cook, covered, turning chicken once halfway through, until cooked through, 12 to 14 minutes. Remove from heat.

Cut chicken crosswise into thick slices. In a large bowl, toss together greens, nuts, remaining 2 tablespoons oil and generous pinch salt. Arrange salad on serving 
plates. Top with warm chicken.