Lemon Butter Chicken

Ingredients

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and paprika. Set aside.
• Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
• Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
• While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
• Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
• Bring to a boil and reduce heat and let the sauce reduce and thicken.
• Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
• Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
• Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
• Once your sauce is to the desired thickness, return the chicken to the skillet.
• Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
• Remove the dish and let sit for about 5 minutes before serving.