Recipe for chicken breast fried with thyme, spinach and lemon juice. The dish is served with onion and lemon sauce, made from white wine and chicken broth. one serving: (4 total) Calories 467, total one 9 g fat, saturated fats, proteins 56 g, carbohydrates 16 g, fiber, mg, cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Charles Masters Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fillet of chicken breasts, without skin (approximately 230 gr. each), cut each filet horizontally into two parts
- 1 tsp dried thyme
- Coarse salt and freshly ground pepper
- 3 tbsp. l olive oil
- 1/4 Art. wheat flour
- 1 head red onion, cut into thin slices
- 1 small bunch of fresh thyme, chop leaves
- 1/4 Art. white wine (optional)
- 1 tbsp. lightly salted chicken stock
- Juice 2 lemons
- 2 tbsp. l (30 gr.) Unsalted butter
- 1 bag (250 gr.) Spinach
Recipes with similar ingredients: chicken breast, thyme, flour, onion red, white wine, lemon juice, spinach
Recipe preparation:
- Sprinkle chicken breast with dried thyme, season with salt and pepper to taste. Heat the large stewpan to medium temperature and add olive oil. Pour flour into a shallow dish. Fry chicken breast in batches, roll in flour, under the lid, about 3 minutes on each side, until ready. Transfer to a dish and cover with aluminum foil.
- Add red onion and fresh thyme to the stewpan, cook with low temperature, occasionally stirring until aroma appears, about 5 minutes
- Mix wine, chicken stock and juice of 1 lemon in a bowl. Click to enlarge heat to high and deglaze the broth pan mixture, cleaning the bottom with a spatula. Cook until liquid is starts to evaporate, about 10 minutes Remove the sauce from the stove and mix, whisking with a whisk, 1.5 tbsp. l (75 gr.) Butter. Salt and pepper.
- Meanwhile, put the spinach in a microwave bowl and add 3 tbsp. l water; cover loosely with plastic wrap and put in the microwave. Cook the spinach until leaves do not wilt, 5 – 6 min. Drain and mix spinach with the remaining 1/2 tbsp. l (30 gr.) Butter, lemon juice, Add salt and pepper to taste. Put spinach in plates put chicken breasts on top and pour sauce.
