This gluten-free recipe features tender paprika-seasoned chicken breasts served on a bed of wilted spinach, all topped with a flavorful white wine butter thyme sauce. It's a delicious and elegant dish perfect for a special dinner.
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons smoked paprika. Salt and pepper to taste. 4 cups fresh spinach leaves. 1/2 cup dry white wine. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1 tablespoon fresh thyme leaves. Lemon wedges, for serving.
Instructions: Warm the oven up to 190C 375F. Salt and pepper should be mixed together in a small bowl with olive oil. Spread this mixture out on both sides of the chicken breasts. Set a big skillet that can go in the oven on medium-high heat. Season the chicken breasts and add them. Cook for two to three minutes on each side until they turn brown. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked. Take the skillet out of the oven and put the chicken on a plate. Wrap it in foil and set it aside while you make the sauce. Set the pan back on the stove over medium-low heat. Put in the minced garlic and cook for one minute, until the garlic smells good. Add the white wine and use a spatula to get any browned bits off the bottom of the pan. Allow the wine to slowly reduce in size for two to three minutes. Add the butter and thyme leaves and stir them in. Let the butter melt and the sauce get a little thicker. Add pepper and salt to taste. Toss the spinach leaves in the sauce after adding them to the pan until they wilt. Put the chicken breasts back in the pan and add some of the sauce on top. Set the chicken and spinach on a plate and top it with the white wine butter thyme sauce. Add lemon wedges on top to serve. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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