From the kitchen of One Perfect Bite...This is a quick and easy entree that's perfect to prepare when there are just two people sitting at your table. It is a simple chicken saute and so easy that even new cooks will have no trouble successfully preparing it. The only trick to its preparation is not overcooking the chicken. The dish can be served with rice or couscous, but I love to serve it with sauteed potatoes. I hope you will give this simple dish a try. It is surprisingly good for something that is so easy to prepare. Here is how it is made.
Paprika Chicken with Spinach...from the kitchen of One perfect Bite
2 (6-oz.) boneless skinless chicken breasts or 4 boneless skinless chicken thighs
1 teaspoon sweet Hungarian paprika
salt & pepper
2 tablespoons butter, divided use
1 tablespoons olive oil
1 teaspoon dried thyme
1 tablespoon chopped garlic
1/2 cup chicken broth
1/2 cup dry white wine
2 large handfuls baby spinach
1) Season the chicken breasts with the paprika, rubbing it evenly over both sides. Sprinkle with salt and pepper.
2) Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. When butter is melted and mixture shimmers, add chicken breasts. Cook on top side until golden, about 3 minutes. Flip and reduce heat to medium. Cook for another three minutes, then add remaining butter, thyme and garlic. Cook, stirring thyme and garlic, for about 2 minutes. Then add wine, scraping to remove brown bits from pan. Add stock and bring to a simmer, cook uncovered for 12 to 15 minutes. It will reduce, so add more stock if necessary.
3) Add spinach and cook until just until wilted. Season with salt and pepper. Serve immediately with pan juices. Yield: 2 servings.
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