Did you know that there are over 7.6 billion people in the world? It is uncertain exactly how many different cultures there are among that populace, but suffice it to say there are a LOT. Each culture has its own cuisine. A vast majority of them have chicken on the menu and poultry is the fastest growing segment of globalized livestock.

Surely, amongst all of that cultural diversity, we could find something resembling a plethora of new chicken recipes to try. Scared to try new recipes? Why? Say it with me now: “It tastes like chicken!” How scary can it possibly be?

 

INGREDIENTS

4 Boneless Skinless Chicken Breasts (cut in half)

½ Tablespoon paprika

3 Tablespoons butter, divided

4 garlic cloves

1 cup chicken broth

½ cup heavy cream

¼ cup freshly grated Parmesan cheese

Juice of 1 lemon

Splash of dry white wine (optional)

½ teaspoon dried thyme

2 cups baby spinach

Dash salt and fresh cracked pepper to taste

 

INSTRUCTIONS

 

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. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.

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. Stir in chicken broth, splash of dry white wine, heavy cream, Parmesan cheese, lemon juice and thyme. Bring to a boil and reduce heat and let the sauce reduce and thicken. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.

Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny! Once your sauce is to the desired thickness, return the chicken to the skillet.

Place in the oven and cook for about 25-30 minutes. Remove the dish and let sit for about 5 minutes before serving

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Quick Tip:  If you feel you are going to have trouble making the sauce and getting it to thicken, try this method: Add the lemon juice first over medium heat. Once the lemon juice has almost disappeared, add in the COLD cream, and keep whisking the entire time so it doesn’t scorch or curdle. Then add chunks of cold butter, but only several at a time, so you don’t cool the sauce too fast. When the sauce can coat the back of a spoon, add the rest of your sauce ingredients.

Recipe and image courtesy of Rachael at Eazy Peazy Mealz