- 2 large chicken breasts
- 1 TSP paprika
- salt & pepper
- 5 TBS butter
- ¼ cup fresh thyme leaves
- 3 large garlic cloves, minced
- 1 cup dry white wine
- 2 handfuls spinach (chopped if they’re huge pieces)
- Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ 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 3 minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another 3 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.