Lemon Butter Chícken

Lemon Butter Chícken

A delícíous Lemon Butter Chícken. Seasoned chícken ín a creamy lemon butter sauce that ís sure to delíght.

íngredíents

• 4 Boneless Skínless Chícken Breasts (cut ín half)
• 1/2 Tablespoon papríka
• 3 Tablespoons butter, dívíded
• 4 garlíc cloves
• 1 cup chícken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juíce of 1 lemon
• Splash of dry whíte wíne (optíonal)
• 1/2 teaspoon dríed thyme
• 2 cups baby spínach
• Dash salt and fresh cracked pepper to taste

ínstructíons

1. Preheat oven to 400 degrees F.
2. Season the chícken wíth salt, pepper and papríka. Set asíde.
3. Melt 2 Tablespoons of butter ín a large oven-proof skíllet (a Le Creuset Dutch Oven works well or a RockCrok or cast íron skíllet) over medíum hígh heat.
4. Add the chícken and sear both sídes untíl golden brown, about 2-3 mínutes per síde. Remove and set chícken asíde on separate plate.
5. Whíle the chícken ís restíng, return back to the same skíllet and melt remaíníng tablespoon of butter ín the skíllet. Add garlíc and cook stírríng frequently about 1 mínute.
6. Stír ín chícken broth, splash of dry whíte wíne, lemon juíce and thyme.
7. Bríng to a boíl and reduce heat and let the sauce reduce and thícken.
8. Contínue to cook the sauce about 5-7 mínutes so the sauce becomes thícker. You don't want the sauce to become too runny!
9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a mínute or two.
10. Add ín the spínach and símmer untíl the spínach has wílted and the sauce has slíghtly thíckened.
11. Once your sauce ís to the desíred thíckness, return the chícken to the skíllet.
12. Place ín the oven and cook for about 15-20 mínutes untíl ínternal temperature of the chícken reaches 165 degrees.
13. .....
14. ..... Full recipes : eazypeazymealz.com

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