Lemon Butter Chicken

Article adapted from: cookingclassy.com

Ingredients

• Juice of 1 lemon
• 2 cups bäby spinäch
• 4 Boneless Skinless Chicken Breästs cut in hälf
• 1/2 Täblespoon päprikä
• 3 Täblespoons butter divided
• 4 gärlic cloves
• 1 cup chicken broth
• 1/2 cup heävy creäm
• 1/4 cup freshly gräted Pärmesän cheese
• Spläsh of dry white wine optionäl
• 1/2 teäspoon dried thyme
• Däsh sält änd fresh cräcked pepper to täste

Instructions

1. First Preheät oven to 400 degrees F.
2. Seäson the chicken with sält, pepper änd päprikä. Set äside.
3. Melt 2 Täblespoons of butter in ä lärge oven-proof skillet (ä Le Creuset Dutch Oven works well or ä RockCrok or cäst iron skillet) over medium high heät.
4. ädd the chicken änd seär both sides until golden brown, äbout 2-3 minutes per side. Remove änd set chicken äside on sepäräte pläte.
5. While the chicken is resting, return bäck to the säme skillet änd melt remäining täblespoon of butter in the skillet. ädd gärlic änd cook stirring frequently äbout 1 minute.
6. Stir in chicken broth, spläsh of dry white wine, lemon juice änd thyme.
7. Bring to ä boil änd reduce heät änd let the säuce reduce änd thicken.
8. Continue to cook the säuce äbout 5-7 minutes so the säuce becomes thicker. You don't wänt the säuce to become too runny!
9. ädd the heävy creäm, Pärmesän cheese, turn temperäture down änd cook for ä minute or two.
10. ädd in the spinäch änd simmer until the spinäch häs wilted änd the säuce häs slightly thickened.
11. Once your säuce is to the desired thickness, return the chicken to the skillet.
12. Pläce in the oven änd cook for äbout 15-20 minutes until internäl temperäture of the chicken reäches 165 degrees.
13. Remove the dish änd let sit for äbout 5 minutes before serving.

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