CHICKEN or FISH*****Sauteed Chicken Breasts in Garlic Broth w/Tomatoes, Spinach, Saffron and Basil

By Unblond1

11 Points, including soup, with Chicken
10 Points, including soup, with Cod

We LOVE this.

Ingredients

• 1 large chicken breast
• OR 1 cod or haddock filet, halved
• 2 tbsp. EVOO
• 1/4 onion, finely minced
• 2 oz. pancetta, cut into 1/4" cubes
• 2 cups baby spinach, or spinach arugula mix, or coarsely chopped chard, sorrel, etc
• 2 servings Garlic Soup
• 20 leaves basil, chiffonade
• 2 tbsp. minced fresh parsley
• 10 - 12 cherry tomatoes, seeded and diced
• 1 pinch saffron, soaked for a few hours in 1 tbsp. soup

Details

Servings 2

Preparation

Step 1

* Prepare garlic broth according to recipe and set aside.

* Soak saffron in a tablespoon of soup.

* Saute a couple of slices of country bread (sourdough, baguette, etc.) cut into largish cubes in 1 tbsp. EVOO until crisp and golden and set aside.

* Season chicken or fish with salt and pepper and saute in 1 tbsp. EVOO over medium heat until done (time will depend on protein used). Remove to a plate and keep warm.

* Add onion and pancetta to a pot and cook over medium heat, stirring frequently, until onion is translucent and pancetta is done.

* When the onions are done, add the broth, tomatoes and saffron to the onions and pancetta and bring to a bare simmer, taking care not to boil.

* Meanwhile, put the spinach in the pan you cooked the chicken or fish in and fry for a couple of minutes in a couple of tablespoons of the garlic broth.

* When the spinach has "melted" after 1 or 2 minutes, spoon it into two soup plates. Place 1/2 chicken breast or cod filet on top of the spinach. Stir the basil and parsley into the soup and season to taste with salt and pepper and ladle over the meat. Top with the croutons and serve.