Paprika Chicken & Spinach with White Wine Butter Thyme Sauce Recipe

Let’s all go ahead and give me a big pat on the back, because last week I went for like TEN DAYS without watching any TV. TEN DAYS! Huge. Good job, Mary! Now I’ll admit that it’s because Hulu was being fussy and realized I’m not in the USA, and it took me a while to figure out a way around it. That, and our internet has been terrible. BUT STILL! TEN DAYS! I’m not sure why I have so much shame around my TV-watching — isn’t it about time I just accept it and not beat myself up for loving it so much? Yeah, probably. But I’m not quite there yet.

Paprika Chicken & Spinach with White Wine Butter Thyme Sauce Recipe

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

ingredients

2 large chicken breasts
1 tsp paprika
salt & pepper
5 Tbsp butter*
1/4 cup fresh thyme leaves
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped if they’re huge pieces)

instructions

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about 1/4 tsp each.
Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. 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 before adding the remaining butter, thyme and garlic.
Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.