Paprika Chicken with White Wine Butter Thyme Sauce
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 2 chicken breasts
- 2tsp paprika
- 1/2tsp salt
- 1/2tsp black pepper
- 5tbsp buttercan use half butter, half olive oil, if desired
- 1/4cup fresh thymechopped
- 3 large garlic clovesminced
- 1cup dry white wineI used a Chenin Blanc
- 2handfuls spinach
Instructions
- Combine paprika, salt and pepper in a small dish. Rub spice mixture evenly on both sides of the chicken breasts.
- Melt 1 tbsp butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes until the chicken is crisp and browned. Flip the chicken and cook for 3 minutes on the second size.
- After chicken has cooked on both sides, add remaining butter, thyme and garlic.
- Cook, stirring the thyme and garlic, for about 2 minutes; then add the wine.
- Bring the wine to a gentle simmer, and cook for 25-30 minutes. Wine will reduce creating a sauce; add more wine (or chicken stock) if needed.
- Add the spinach and cook for a minute or two until it wilts.
Recipe Notes
**Cardinal Rule** When cooking with fresh thyme, you want to remove the woody, main stem. Don’t waste your time picking off each leaf individually. Instead, hold the stem by the leaves on the top with one hand, and pull the the stem through your other hand, stripping the leaves as you go.
Recipe Source: The Kitchen Paper