Ingredients: |
Ingredients: 4 boneless, skinless chicken breast halves
1 small bunch fresh thyme, leaves chopped
1 tsp. dried thyme
salt & freshly ground black pepper
4 tbsp. olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tbsp. butter
Spinach bed:
1 bag pre-washed fresh spinach
3 tbsp. water
1 tbsp. butter
1 lemon, juiced
salt & freshly ground black papper
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Directions: |
Directions:Chicken: Slice chicken breast halves in half, crossways (butterflied, cut all the way through). Season chicken with dried thyme, salt, and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil, and saute until cooked through. Set chicken aside to rest on plate tented with foil. In same saute pan, over low heat, add onions and fresh thyme; cook until aromatic. In a measuring cup, measure out wine and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce. Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper to taste. Place a bed of cooked spinach on a serving platter; top with the chicken. Spoon the sauce over the chicken and serve.
Spinach: Microwave spinach with a few tablespoons of water on high for 5 minutes or until hot. Drain; toss with butter, lemon juice, and salt & pepper to taste. |
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