FOUR-STEP LEMON ONION CHICKEN

Four-Step Lemon Onion Chicken image

Number Of Ingredients 11

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4 Boneless, skinless chicken breast halves, sliced in half horizontally
1 teaspoon Dried thyme
3 tablespoons Extra-virgin olive oil
1/4 cup All-purpose flour
1 Red onion, thinly sliced
1 Small bunch fresh thyme, leaves chopped
1/4 cup White wine
1 cup Low-sodium chicken broth
2 Fresh lemon juice
2 tablespoons Unsalted butter
9 ounce Spinach

Steps:

Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with foil.
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
Combine the wine, chicken broth, and juice of 1 lemon in a bowl. Turn up the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, about 5-6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.