Lemon Chicken With Spaghetti

• 2 None lemons
• 8 sprigs fresh lemon thyme, plus 2 tsp leaves
• 4 small boneless chicken breasts, skin on
• 1/2 cup white wine
• 14 oz spaghetti
• 5 oz baby spinach

1. Cut one lemon into thin slices. Grate peel and squeeze juice of remaining lemon. Place 2 or 3 lemon slices and 2 sprigs thyme beneath skin of each chicken breast.
2. Heat a lightly oiled, nonstick skillet on medium heat. Cook chicken, skin side down first, for 5 mins each side, or until browned and cooked through. Remove chicken and set aside. Add wine to pan and bring to a boil, stirring to pick up crusty pieces from bottom of pan. Season to taste.
3. Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to package directions. Drain and return to pan. Add lemon thyme leaves, lemon peel and juice, and spinach. Toss on high heat to heat through.
4. Serve chicken and spaghetti drizzled with pan juices.

lemons, lemon thyme, chicken breasts, white wine, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/34780 (may not work)