Ingredients:
· 4 large chicken breasts, halved
· ½ cup flour
· 2 tablespoons paprika
· 1 tablespoon olive oil
· 5 tablespoons butter
· ¼ cup fresh thyme leaves
· 4 large garlic cloves, minced
· 1 cup white wine
· 12-16 ounces spinach
· Salt & Pepper to taste
Method:
1. On a plate or in a shallow dish, mix together flour, paprika, salt & pepper.
2. Lightly dredge the chicken breasts on each side.
3. Melt 1 tablespoon butter and add 1 tablespoon oil in a large skillet over medium-high heat and add the chicken breasts in batches. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes. Set aside.
4. Add garlic and thyme and saute until fragrant. Deglaze with wine.
5. Nestle the chicken back into the pan. Bring the wine to a gentle simmer and let cook for 10 minutes. It will reduce, so add more if necessary. Remove chicken and set aside to keep warm.
6. Add the spinach and let wilt fully. Remove from heat and add remaining butter. Season with salt and pepper serve with a grain of your choice.
7. Enjoy!