Catching up on cheffery again.
Jan. 6th, 2016 02:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingI'm way behind on recording recipies again. I've made this one a half-dozen times and it's turned out great every time, so I really should have written it down sooner.
Paprika Chicken And Spinach In White Wine Butter Thyme Sauce.
INGREDIENTS:
2 large chicken breasts - the original recipe leaves them whole but I tend to halve and remove tenders, making for more, smaller pieces.
1 tsp paprika - you probably will need more if you have more chicken pieces like I do.
salt & pepper
5 Tbsp butter
ΒΌ cup fresh thyme leaves (or 4 tsp dried, powdered thyme. Powder is way easier! Fresh is awesome.)
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped into moderate-sized pieces. Baby spinach probably requires no chopping. Remove any long stems)
Instructions
1. Season the chicken breasts with the paprika, salt and pepper, rubbing evenly over both sides.
2. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes.
3. Add the remaining butter, thyme and garlic. You probably want to slice the butter into smaller pieces before adding it so it melts faster. Also, I tend to spread the garlic and thyme out across my pan when adding it, for what should be pretty obvious reasons.
4. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
5. Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
6. Add the spinach, and let wilt fully (STIR!). Season with salt and pepper, make sure the chicken is done, and serve.
The original recipe says to serve it "with a grain of your choice" but I honestly never remember to cook rice or make potatoes or anything.
Paprika Chicken And Spinach In White Wine Butter Thyme Sauce.
INGREDIENTS:
2 large chicken breasts - the original recipe leaves them whole but I tend to halve and remove tenders, making for more, smaller pieces.
1 tsp paprika - you probably will need more if you have more chicken pieces like I do.
salt & pepper
5 Tbsp butter
ΒΌ cup fresh thyme leaves (or 4 tsp dried, powdered thyme. Powder is way easier! Fresh is awesome.)
3 large garlic cloves, minced
1 cup dry white wine
2 handfuls spinach (chopped into moderate-sized pieces. Baby spinach probably requires no chopping. Remove any long stems)
Instructions
1. Season the chicken breasts with the paprika, salt and pepper, rubbing evenly over both sides.
2. Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes.
3. Add the remaining butter, thyme and garlic. You probably want to slice the butter into smaller pieces before adding it so it melts faster. Also, I tend to spread the garlic and thyme out across my pan when adding it, for what should be pretty obvious reasons.
4. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.
5. Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.
6. Add the spinach, and let wilt fully (STIR!). Season with salt and pepper, make sure the chicken is done, and serve.
The original recipe says to serve it "with a grain of your choice" but I honestly never remember to cook rice or make potatoes or anything.