Ingredients:
4 Chicken Breasts
1 Teaspoon Smoked Paprika
1/4 Teaspoon Salt and Pepper (each for seasoning)
2 Tablespoons Butter
Creamy Paprika Sauce
1 Tablespoons Butter
4 Cloves of Garlic (minced)
1 Tablespoons Flour (sifted)
1/2 Cup Dry White Wine
1/2 Cup Chicken Broth
1/2 Cup Heavy Cream
1 Teaspoon Fresh Lemon Juice
2 Cups of Fresh Spinach
1/2 Teaspoon Salt
1 Teaspoon Paprika
Process:
Season the Chicken with salt, pepper, and paprika, rubbing it evenly on all sides.
Melt 2 tablespoons of butter in a large skillet over medium-high heat and cook on the first side for about 3 minutes. Flip and turn the heat down to medium and cook for another 3 minutes. Remove and set chicken aside on another plate.
Make the sauce by melting 1 tablespoon of butter in the now empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow the alcohol to evaporate.
Stir in Chicken broth, heavy cream, and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust the seasoning as needed.
Add in the spinach and cook for an additional 2 minutes until the spinach has wilted.
Return the Chicken to the skillet and cook covered for 2-3 minutes for thin cuts of meat, or for 5-7 minutes of your cuts are thicker.
Serve Immediately! I love to serve this over rice or pasta!!!
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