Chicken Breasts With Spinach, Leek And Saffron Sauce

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1/2 cup dry white wine

1/8 teaspoon saffron threads

2 tablespoons extra-virgin olive oil

Six 6-to-7-ounce boneless chicken breast halves with skin

Salt and freshly ground pepper

1 tablespoon unsalted butter

3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced

1 large garlic clove, finely chopped

1 1/2 cups chicken stock or low-sodium broth

1 bay leaf

1/4 cup plus 2 tablespoons heavy cream

4 cups packed torn curly spinach leaves

2 teaspoons Dijon mustard

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