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Chicken with white wine butter thyme sauce and spinach


  • 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
Mix paprika, salt and pepper. Season chicken breasts evenly.

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.