Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp dried thyme
- Salt and pepper to taste
- 3 tbsp extra virgin olive oil
- 1/4 cup all purpose flour
- 1 red onion, thinly sliced
- 1 small bunch fresh thyme leaves, chopped
- 1/4 cup white wine
- 1 cup low sodium chicken broth
- Juice of two lemons
- 2 tbsp butter
- 1 bag of spinach
Preparation
Step 1
1. Season the chicken with the dried thyme, salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
2. Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally until aromatic, about 5 minutes.
3. Combine the wine, chicken broth, and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping the pan with a wooden spoon. Cook until the liquid starts to reduce about 10 minutes. Remove from the heat and whisk in 1 1/2 tbsp butter. Season with salt and pepper.
4. Meanwhile, put the spinach in a microwave safe dish and add 3 tbsp water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tbsp of butter, the juice of the remaining lemon and salt and pepper to taste.