Lemon Butter Chicken

Ingredients

• 4 Boneless Skinless Chicken Breasts c�t in half
• 1/2 Tablespoon paprika
• 3 Tablespoons b�tter divided
• 4 garlic cloves
• 1 c�p chicken broth
• 1/2 c�p heavy cream
• 1/4 c�p freshly grated Parmesan cheese
• J�ice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 c�ps baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of b�tter in a large oven-proof skillet (a Le Cre�set D�tch Oven works well or a RockCrok or cast iron skillet) over medi�m high heat.
4. Add the chicken and sear both sides �ntil golden brown, abo�t 2-3 min�tes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, ret�rn back to the same skillet and melt remaining tablespoon of b�tter in the skillet. Add garlic and cook stirring freq�ently abo�t 1 min�te.
6. Stir in chicken broth, splash of dry white wine, lemon j�ice and thyme.
7. Bring to a boil and red�ce heat and let the sa�ce red�ce and thicken.
8. Contin�e to cook the sa�ce abo�t 5-7 min�tes so the sa�ce becomes thicker. Yo� don't want the sa�ce to become too r�nny!
9. Add the heavy cream, Parmesan cheese, t�rn temperat�re down and cook for a min�te or two.
10. Add in the spinach and simmer �ntil the spinach has wilted and the sa�ce has slightly thickened.
11. Once yo�r sa�ce is to the desired thickness, ret�rn the chicken to the skillet.
12. Place in the oven and cook for abo�t 15-20 min�tes �ntil internal temperat�re of the chicken reaches 165 degrees.
13. Remove the dish and let sit for abo�t 5 min�tes before serving.