Lemony Chicken

Ingredients for chicken
4 boneless, skinless chicken breast halves, sliced in half crossways
3 lemons, juiced
1 red onion, thinly sliced
1 c. chicken broth
¼ c. white wine
¼ c. all-purpose flour
4 T. extra virgin olive oil
1-2 T. unsalted butter
1 t. dried thyme
1 small bunch fresh thyme leaves, chopped
Salt and freshly ground black pepper

Ingredients for spinach bed
1 bag pre-washed fresh spinach
3 T. water
1 T. butter
1 lemon, juiced
Salt and freshly ground black pepper

Directions for chicken
Season chicken with dried thyme, salt and pepper. Heat the oil in a large saute pan over medium heat. Dredge the chicken in flour, add to the hot oil, and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

Add wine, broth and lemon juice to same sauté pan. Turn the heat up to high, and deglaze the pan with the wine/broth/juice mixture.

Remove the sauté pan from the heat and finish the sauce by whisking in butter. Season the sauce with salt and pepper.

Directions for spinach bed.
Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 2 to 3 minutes. Drain spinach and toss with butter, lemon juice, salt and pepper.

To serve
Place bed of cooked spinach on a serving platter and top with the chicken. Spoon the sauce over the chicken, and serve.


As modified from http://www.foodnetwork.com/recipes/melissa-darabian/flexible-4-step-chicken-for-family-and-company-rustic-lemon-onion-chicken-recipe.html (Last accessed July 16, 2014).

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