Ingredients: |
Ingredients: -4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
-1 teaspoon dried thyme
-Kosher salt and freshly ground pepper
-3 tablespoons extra-virgin olive oil
-1/4 cup all-purpose flour (I didn't use)
-1 red onion, thinly sliced
-1 small bunch fresh thyme, leaves chopped
-1/4 cup white wine (optional)
-1 cup low-sodium chicken broth
-Juice of 2 lemons
-2 tablespoons unsalted butter (I didn't use)
-1 9 -ounce bag spinach
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Directions: |
Directions:-Season the chicken with the dried thyme, and 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 (if using) and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
-Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
-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 up 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 tablespoons butter (if using). Season with salt and pepper.
Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter (if using), the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
OR: I seared the chicken on both sides and then put it in a 400 degree oven for about 10 minutes. Meanwhile, I cooked the onions down then added the lemon and wine mixture and cooked that down for about 10 minutes then I added the spinach at the end to wilt and squeezed fresh lemon juice from 1 lemon over it and seasoned with salt and pepper. Once the chicken was done I added it to the pan with the onions and lemon/wine mixture and served. |
This recipe for Four-Step Lemon-Onion Chicken is from