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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Lemon Butter Chicken Recipe

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This recipe for Creamy Lemon Butter Chicken is from Kimberly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 bone-in, skin-on chicken thighs
1 Tbsp. paprika
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp. unsalted butter
3 cloves of garlic
1/2 cup heavy cream
1/4 cup Parmesan
1 lemon
2 cups baby spinach

Directions:
Directions:
1. Season chicken thighs or boneless chicken breast with salt, pepper, and paprika.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
5. Bake at 400˚F / 200˚C for 25 minutes.
6. Serve immediately.

Personal Notes:
Personal Notes:
I used Boneless Chicken Breasts~

 

 

 

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