Lemon Butter Chicken #dinner #chicken #lemon #healthyrecipes #easy

This exquisite Lemon Butter Chicken is directly absurd! Loaded with flavor, each chomp is exceptional. The lemon cream sauce blended with new garlic and Parmesan cheddar combines flawlessly with the delicate and succulent chicken. So appetizing… this dish will leave you returning for additional!

Good day, it's Amanda over from Recipes Worth Repeating! I'm so eager to share this basic and insane delightful chicken dish with you today! I adore a decent chicken dish… I mean… who doesn't? In the event that you are in any way similar to me however, you get in this groove of making a similar chicken plans again and again and over once more.

We should discuss the straightforward fixings in this dish since we as a whole need a smidgen of simple and basic. Chicken bosoms, new garlic, new spinach, paprika, lemon, new split pepper and substantial cream.

Also try our recipe : TASTY CHICKEN AND RICE CASSEROLE #dinner #casserole #rice #chicken #party

Ingredients :

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions :

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. 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.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. 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.
6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
10. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
11. Once your sauce is to the desired thickness, return the chicken to the skillet.
12. Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
13. Remove the dish and let sit for about 5 minutes before serving.

Source : bit.ly/2mwA7wH

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