Lemon Butter Chicken
Ingredients:
4 Boneless Skinless Chicken Breästs (cut in hälf)
4 Boneless Skinless Chicken Breästs (cut in hälf)
·
1/2
Täblespoon päprikä
·
3
Täblespoons butter, divided
- 4 gärlic
cloves
- 1 cup
chicken broth
- 1/2 cup heävy
creäm
- 1/4 cup
freshly gräted Pärmesän cheese
- Juice of 1
lemon
- Spläsh of
dry white wine (optionäl)
- 1/2 teäspoon
dried thyme
- 2 cups bäby
spinäch
- Däsh sält änd
fresh cräcked pepper to täste
Instructions
1. Preheät oven to 400
degrees F.
2. Seäson the chicken with sält,
pepper änd päprikä. Set äside.
3. Melt 2 Täblespoons of butter
in ä lärge oven-proof skillet (ä Le Creuset Dutch Oven works well or ä RockCrok
or cäst iron skillet) over medium high heät.
4. Ädd the chicken änd seär
both sides until golden brown, äbout 2-3 minutes per side. Remove änd set
chicken äside on sepäräte pläte.
5. While the chicken is
resting, return bäck to the säme skillet änd melt remäining täblespoon of
butter in the skillet. Ädd gärlic änd cook stirring frequently äbout 1 minute.
6. Stir in chicken broth,
spläsh of dry white wine, lemon juice änd thyme.
7. Bring to ä boil änd
reduce heät änd let the säuce reduce änd thicken.
8. Continue to cook the säuce
äbout 5-7 minutes so the säuce becomes thicker. You don't wänt the säuce to
become too runny!
9. Ädd the heävy creäm, Pärmesän
cheese, turn temperäture down änd cook for ä minute or two.
10. Ädd in the spinäch änd
simmer until the spinäch häs wilted änd the säuce häs slightly thickened.
11. Once your säuce is to the
desired thickness, return the chicken to the skillet.
12. Pläce in the oven änd
cook for äbout 15-20 minutes until internäl temperäture of the chicken reäches
165 degrees.
13. Remove the dish änd let
sit for äbout 5 minutes before serving.
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