Lemon Butter Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 cups Baby spinach
  • 4 Garlic cloves
  • 1 Lemon, Juice of
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/2 tbsp Paprika
  • 1 Dash Salt and fresh cracked pepper

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 Splash White wine, dry

Found on eazypeazymealz.com

Description

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

Directions

• 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, heavy cream, Parmesan cheese, lemon juice and thyme.
• Bring to a boil and reduce heat. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
• Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You dont want the sauce to become too runny!
• Once your sauce is to the desired thickness, return the chicken to the skillet.
• Place in the oven and cook for about 25-30 minutes.
• Remove the dish and let sit for about 5 minutes before serving.