Spanish Paprika Chicken

• 4 skinless chicken breasts, bone-in
• 2 teaspoons lemon zest
• 1/3 cup fresh lemon juice
• 1 tablespoon spanish sweet paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons extra virgin olive oil
• 4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
• 1 small Spanish onion, chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons fresh Italian parsley, chopped

1. Place chicken breasts in a shallow dish.
2. Sprinkle with lemon zest and drizzle with lemon juice.
3. Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
4. In a small bowl mix paprika, thyme and half each of the salt and pepper.
5. Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
6. Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
7. In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
8. Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
9. Add the wine and bring to a boil.
10. Cook stirring for about 3 minutes or until the wine is almost evaporated.
11. Add the chicken stock and remaining salt and pepper, stir to combine.
12. Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
13. Sprinkle with parsley before serving.
14. Enjoy.

chicken breasts, lemon zest, lemon juice, spanish sweet paprika, thyme, salt, pepper, extra virgin olive oil, serrano ham, onion, garlic, white wine, chicken stock, fresh italian parsley

Taken from www.food.com/recipe/spanish-paprika-chicken-229261 (may not work)