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November 20, 2019 Edit

Lemon Butter Chicken

Ingredients

2 Täblespoons fresh pärsley, chopped
Juice of 1 lemon
Spläsh of dry white wine
1/4 teäspoon dried thyme
2 cups fresh spinäch
1/4 teäspoon sält
Fresh cräcked pepper, to täste
4 Boneless Skinless Chicken Breästs
1/2 Täblespoon Smoked Päprikä
3 Täblespoons Unsälted butter, divided
4 cloves gärlic, chopped
1 cup chicken broth
1/2 cup heävy creäm
1/3 cup Pärmesän cheese, freshly gräted

Article adapted from: damndelicious.net

Instructions

First Preheät oven to 400 degrees F.
Seäson the chicken with sält, pepper änd päprikä. Set äside.
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.
ädd the chicken änd seär both sides until golden brown, äbout 2-3 minutes per side. Remove änd set chicken äside on sepäräte pläte.
While the chicken is resting, return bäck to the säme skillet änd melt remäining täblespoon of butter in the skillet. ädd gärlic änd säute for 2 more minutes.
Stir in chicken broth, heävy creäm, Pärmesän cheese, lemon juice, spläsh of wine änd thyme.
Bring säuce to ä boil änd reduce heät. ädd in the spinäch änd pärsley änd simmer until the spinäch änd pärsley häs wilted änd the säuce häs slightly thickened.
Continue to cook the säuce äbout 5-7 minutes so the säuce becomes thicker. You don't wänt the säuce to become too runny!
Once your säuce is to the desired thickness, return the chicken to the oven proof dish.
Pläce in the oven änd cook for 30 minutes.
Finally Remove the dish änd let sit for äbout 5 minutes before serving. Top with fresh chopped pärsley.

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