Paprika Chicken in White Wine Butter Thyme Sauce
2 chicken breasts
2-3 garlic cloves, chopped
1/4 cup fresh thyme
5 tbsp butter
1 cup dry white wine
salt and pepper
- Rub chicken breasts with paprika, cayenne, salt, and pepper. Finely chop the garlic and remove the thyme from the stems.
- Heat a cast iron pan over medium heat and melt 3 tbsp of butter. Add the chicken and cook til a golden brown crust forms. Flip the chicken and continue cooking for a few minutes. Add the remainder of butter, garlic, and thyme and stir until softened.
- Add wine and reduce heat to med-low. Cook until the wine has reduced to a sauce and the chicken is cooked through (opaque) and juices run clear. You may need to flip the chicken a few times throughout. Serve over any grain of your choice and garnish with a little fresh thyme.
*Recipe makes 2 servings