Paprika Chicken and Spinach with White Wine Butter Thyme Sauce

When I was in school, I took one of those tests where you fill out all the answers and get to the last line, which reads, “After reading this test, please just put your name on the top and do not answer the questions. You should always read the instructions first.”  And there it is, up in the instructions, “Read the test before completing.” Dang.

That can happen when you are cooking. I thought I had learned my lesson, having started on so many recipes that then say somewhere, “let sit for two hours before continuing” or “chill overnight.” Then it’s plan B for dinner/baking cookies for work, etc.

I found this recipe from thekitchenpaper.com on Pinterest, and we were happy with the result. The chicken was tender and the sauce flavorful. You might want to serve it with rice or another grain to take advantage of that. I would have, had I read the last line of the recipe ahead of time. We used a little bread to sop it up. I used an envelope of precooked brown rice and quinoa with the leftovers.

I subbed olive oil for about half of the butter and used a bit more paprika.

Paprika Chicken and Spinach with White Wine Butter Thyme Sauce

2 large chicken breast halves

1 tsp. paprika

salt and pepper

5 tbsp. butter (can use half olive oil), divided use

1/4 cup fresh thyme leaves (a few small pieces of thin stem is fine)

3 large cloves garlic, minced

1 cup dry white wine

2 handfuls fresh spinach, chopped if leaves are large

Cut chicken breasts in halves or thirds. Season with the paprika evenly over both sides. Season with salt and pepper.

Melt 2 tbsp. butter in a large skillet over medium-high heat and add chicken. Brown for about 3 minutes and turn.  Reduce heat to medium and cook another 3 minutes before adding the remaining butter, garlic and thyme.

Cook, stirring in the thyme and garlic, about 2 minutes. Add wine. Bring the wine to a gentle simmer and cook about 20 minutes. If needed, add more wine. If chicken is cooking too slowly, add a lid.

Add the spinach and let wilt (a lid will speed this along). Test the chicken for doneness and season with more salt and pepper, as desired.

Serve chicken and sauce with desired grain.

Serves four.