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Ingredients
- 4 Boneless Skinless Chicken Breasts cut in half
- 1/2 Tablespoon paprika
- 3 Tablespoons butter divided
- 4 garlic cloves
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Juice of 1 lemon
- Splash of dry white wine optional
- 1/2 teaspoon dried thyme
- 2 cups baby spinach
- Dash salt and fresh cracked pepper to taste
- Preheat oven to 400 degrees F.
- Season the chicken with salt, pepper and paprika. Set aside.
- Melt 2 Tablespoons of butter in a large oven-proof skillet
(a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over
medium high heat. - Add the chicken and sear both sides until golden brown,
about 2-3 minutes per side. Remove and set chicken aside on separate plate. - While the chicken is resting, return back to the same
skillet and melt remaining tablespoon of butter in the skillet. Add garlic and
cook stirring frequently about 1 minute. - Stir in chicken broth, splash of dry white wine, lemon juice
and thyme. - Bring to a boil and reduce heat and let the sauce reduce and
thicken. - Continue to cook the sauce about 5-7 minutes so the sauce
becomes thicker. You don’t want the sauce to become too runny! - Add the heavy cream, Parmesan cheese, turn temperature down
and cook for a minute or two. - Add in the spinach and simmer until the spinach has wilted
and the sauce has slightly thickened. - Once your sauce is to the desired thickness, return the
chicken to the skillet. - Place in the oven and cook for about 15-20 minutes until
internal temperature of the chicken reaches 165 degrees. - Remove the dish and let sit for about 5 minutes before
serving.
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