I post my recipes on Facebook. Here’s one I’ve recently made!

*C=cups

T=tablespoon

t=teaspoon

1. Butterfly chicken breast and rub paprika, salt, and pepper evenly on both sides.

2. In a large pan/skillet, melt 1 T of butter on medium-high heat and add the chicken. Cook until golden and flip to the other side.

3. While the chicken is cooking, add in 2 T of butter, 1/4 C fresh thyme leaves, and 3 minced garlic cloves. Stir around for a couple of minutes.

4. Add in 1 C of dry white wine and bring to a low heat to simmer for 15-20 minutes.

5. Add about 2 handfuls of spinach to the chicken pan until wilted.

6. In a dish, add the chicken, sauce, and extra thyme for garnish.