Lemon Butter Chicken

Happy New Year all!!  I hope you had a fabulous holiday, we took some time off to play in the snow of Colorado with the kids.  Now to get back into the swing of things.  I wanted to start 2016 off with a recipe that is packed full of flavor and simple to prepare.

I know, I know I should be posting some detox smoothie recipe (which one is coming soon!) rather than a chicken with a rich butter sauce but I just could not help it!  This sauce is so darn delicious you will want to take a spoon directly to the pan.  Plus, it has spinach in it so you get some portion of greens to cut the guilt.

The chicken in this dish comes out so tender and the sauce is bright with citrus flavor.  Smoked paprika adds a nice zing of spice to break the monotony of usual butter sauces.

Here’s to a delicious 2016!

Lemon Butter Chicken Ingredients:

• 4 Boneless Skinless Chicken Breasts (cut in half)
• 1 tablespoon smoked paprika
• Sea Salt and freshly ground black pepper, to taste
• 3 Tablespoons Butter
• 3 Cloves garlic
• 1 Cup chicken broth
• 1/2 Cup heavy cream
• 1/4 Cup freshly grated Parmesan
• Juice of 1 lemon
• Splash of dry white wine such as Sauvignon Blanc
• 1 teaspoon dried thyme
• 2 Cups baby spinach, chopped

Directions:

Preheat oven to 400 degrees F.

Season chicken with paprika, salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet (I used a Le Creuset Dutch Oven) over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side remove from pan and set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and cook stirring frequently about 1 minute.

Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil and reduce heat, stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened.  Ensure to cook 5-7 minutes so that the sauce is thicker otherwise it is too runny.  Return chicken to the skillet.

Place into oven and roast about 25-30 minutes.

This dish pairs well with grain side dishes.  I served it with a mixture of Quinoa and Barley seasoned with butter and garlic.

Adapted from Damn Delicious