Lemon Butter CHicken

This savory Meuniere butter Chicken is simply over the top! jam-packed with flavor, each bite is memorable. The lemon bechamel mixed with recent garlic and cheese cheese pairs dead with the tender and juicy chicken. thus savory…this dish can leave you coming for more!

Let’s point out the {easy} ingredients during this dish as a result of we tend to all would like a bit little bit of easy and easy. Chicken breasts, recent garlic, recent spinach, paprika, lemon, recent cracked pepper and cream. Easy! Buckeye State and within the ingredients you may see a splash of white wine…this is completely elective. You don’t have to be compelled to add the wine…I promise it still tastes fantastic while not it thus leave it out if you want! completely fine!

This dish has simply become a family favorite! it's and tastes find it irresistible took an extended time to create, however it’s super simple and fully fantastic! I promise, you may devour each single bite all the way down to the last drop! Happy fare on this Meuniere butter Chicken dish!

Ingredients

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
10. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
11. Once your sauce is to the desired thickness, return the chicken to the skillet.
12. Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
13. Remove the dish and let sit for about 5 minutes before serving.

Recipe From : Eazy Peazy Mealz