Saffron Sauce 

(For Chicken)

Ingredients

4 Tbs. unsalted butter

1 lg. leek - white and light green parts only - thinly sliced

1 glove garlic minced finely

½ cup white wine

1 ½ cups chicken broth

1/4 tsp. saffron threads (or equivalent in powder)

½ cup heavy cream

3/4 tsp. sea salt

1/4 tsp. pepper

Directions 

In warm pan melt butter.  Add leeks and garlic. Cook until tender about 5 minutes.

Deglaze the pan with white wine. Cook until wine is reduced by ½.

Add broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add cream, salt, and pepper. Stir to combine and simmer for 5 minutes:

Remove from heat and whip with hand blender just until creamy, with no chunks.  If too thin add more cream, if too thick, a bit more broth.

Pour over chicken and garnish with bits of parsley if you like