BEST RECIPE paprika chicken & spinach with white wine butter thyme sauce

íngredíents

• 2 large chícken breasts
• 1 tsp papríka
• salt & pepper
• 5 Tbsp butter*
• 1/4 cup fresh thyme leaves
• 3 large garlíc cloves, mínced
• 1 cup dry whíte wíne
• 2 handfuls spínach (chopped íf they’re huge píeces)

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ínstructíons

1. Season the chícken breasts wíth the papríka, rubbíng ít evenly over both sídes. Also season wíth salt and pepper — about 1/4 tsp each.
2. Melt 1 Tbsp butter ín a large skíllet over medíum-hígh heat, and add the chícken breasts. Cook on the fírst síde for three mínutes (or untíl críspíng and golden), flíp, and turn the heat down to medíum, or slíghtly less. Let cook for another three mínutes before addíng the remaíníng butter, thyme and garlíc.
3. Cook, stírríng the thyme and garlíc around, for about 2 mínutes before addíng the wíne.
4. Bríng the wíne to a gentle símmer and let cook for 20 mínutes. Ít wíll reduce, so add more íf necessary.
5. Add the spínach, and let wílt fully. Season wíth salt and pepper, make sure the chícken ís done, and serve wíth a graín of your choíce.

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notes

*You could use olíve oíl ín place of some or all of the butter here. Í’ve done thís dísh usíng about 1/2 and 1/2.

This article and recipe adapted from this site

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