Four-Step Lemon-Onion Chicken

• 4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
• 1 teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup all-purpose flour
• 1 red onion, thinly sliced
• 1 small bunch fresh thyme, leaves chopped
• 1/4 cup white wine (optional)
• 1 cup low-sodium chicken broth
• Juice of 2 lemons
• 2 tablespoons unsalted butter
• 1 9 -ounce bag spinach

1. Season the chicken with the dried thyme, and salt and pepper to taste.
2. Heat a large saute pan over medium heat and add the olive oil.
3. Put the flour in a shallow dish.
4. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side.
5. Transfer to a plate and tent with aluminum foil.
6. Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
7. Combine the wine, chicken broth and the juice of 1 lemon in a bowl.
8. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.
9. Cook until the liquid starts to reduce, about 10 minutes.
10. Remove from the heat and whisk in 1 1/2 tablespoons butter.
11. Season with salt and pepper.
12. Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes.
13. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste.
14. Arrange on a platter and top with the chicken.
15. Spoon the sauce on top.
16. Photograph by Charles Masters

chicken, thyme, kosher salt, extravirgin olive oil, allpurpose, red onion, thyme, white wine, chicken broth, lemons, unsalted butter, spinach

Taken from www.foodnetwork.com/recipes/melissa-darabian/four-step-lemon-onion-chicken-recipe.html (may not work)