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Ingredients
4 Chicken Breasts (boneless & skinless)
1 tsp Smoked Paprika (for seasoning chicken)
1/4 tsp Salt and Pepper (each for seasoning chicken)
2 tbsp unsalted butter
Creamy Paprika Sauce:
1 tbsp butter
4 cloves garlic minced
1 tbsp flour (sifted)
1/2 cup dry white wine
1/2 cup chicken broth (sodium-free)
1/2 cup heavy cream
1 tsp fresh lemon juice (juice of squeezed lemon)
2 cups fresh spinach
1/2 teaspoon salt
1 tsp paprika
Instructions
Cooking Chicken: Season the chicken with salt, pepper, and paprika, rubbing it evenly over both sides.
Melt 2 tablespoons of butter in a large skillet (I used a cast-iron skillet) over medium-high heat and cook on the first side for about 3 minutes. Flip, and turn the heat down to medium and cook for another three minutes. Remove and set chicken aside on a separate plate.
Making Creamy Sauce: Melt 1 tablespoon of butter in the now-empty skillet. Add garlic and cook stirring frequently about 2 minutes. Add flour using a sifter until well mixed. Add wine next and cook for 1-2 minutes to allow alcohol to evaporate.
Stir in chicken broth, heavy cream, and lemon juice. Add salt and paprika. Mix well. Simmer for 2 minutes. Taste the sauce and adjust seasoning (if necessary) at this point.
Spinach: Add in the spinach and cook for an additional 2 minutes until the spinach has wilted.
Adding Chicken Back: Return the chicken to the skillet and cook covered for 2-3 minutes if your chicken breasts are thin; or for 5-7 minutes, if they are thick.
Serve immediately.
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