Smoky paprika. White wine. Smooth butter. Fragrant thyme. And some big ol' chicken breasts… oh baby my mouth is watering just thinking about it all again. This chicken dish is not your average chicken dish. It’s not run of mill or boring and overdone. This chicken is juicy and decadent. It’s leave you wanting more.. and more… and more kind of good.
Paprika Chicken in a White Wine Butter Thyme Sauce
RECIPE ADAPTED FROM THE KITCHEN PAPER
- 4 large chicken breasts (boneless, skinless)
- 2 tsp paprika
- salt & pepper
- 1 stick kerrygold butter (8 tablespoons)*
- 1 handful fresh thyme leaves
- 4 -5 large garlic cloves, minced
- 2 cups dry white wine
- 4 handfuls fresh spinach
Season the chicken breasts with the paprika, rubbing evenly on all sides as well as some salt and pepper. Melt 2 tablespoons of the butter in a large pan or skillet over medium high heat. Add the chicken, top side down, and cook for roughly 3 minutes or until golden and crisping. Flip and cook for another 3 minutes on the other side, turning down the heat to medium.
After the 3 minutes add in the remaining butter, thyme, and the garlic. Cook, the garlic and thyme for another 2 minutes before adding in the wine. Bring to a gentle simmer and allow to cook for roughly 20-25 minutes. The wine will reduce, so feel free to add more if you need (I did, probably added in another 1/2 cup about half way through).
Add the spinach and allow to wilt fully. Make sure your chicken is cooked through and serve. We ate ours with some toasted brown rice and mushrooms (recipe on the way) and it was delicious!
We love butter in our house, well not just any butter. We love kerrygold butter, made from the milk of grassfed cows. We are firm believers that fat doesn’t make you fat so we have no remorse scarfing down a healthy fat dense dinner, but we know that not everyone feels the same way just yet (it’s something that might need to be eased into). If you don’t have good quality butter or you just can’t stand the idea of using a whole stick of the stuff yet, you can sub up to half of the butter with olive oil.
Also they key here is butter from grassfed cows. Cows that are fed grass (the stuff their stomachs are meant to eat) versus grain experience much less inflammation and thus have more nutritious meat & milk.