- 2 Totum Farm chicken breasts
- 1 1/2 tsp paprika
- salt and pepper
- 5 Tbs butter or oil
- handful of thyme leaves, chopped
- 4 cloves garlic, minced
- 1 c dry white wine or chicken broth
- 2-3 handfuls of spinach, lightly chop if leaves are too large
Melt 1 Tbs butter in in a large skillet over medium-high heat, add chicken breasts and cook for 3 minutes or until crispy. Flip breasts and lower heat to medium-low, cook for 3 minutes before adding remaining butter, thyme, and garlic to the pan.
Cook, stirring gently, for about 2 minutes. Add wine or broth and bring to a gentle simmer. Cook for 20 minutes. The sauce will reduce so add more if needed.
Add spinach and let wilt fully. Season with salt and pepper.