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
Instructions
Season the chicken with the dried thyme, and salt and pepper to taste.
Heat a large saute pan over medium heat and add the olive oil.
Put the flour in a shallow dish.
Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side.
Transfer to a plate and tent with aluminum foil.
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
Combine the wine, chicken broth and the juice of 1 lemon in a bowl.
Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.
Cook until the liquid starts to reduce, about 10 minutes.
Remove from the heat and whisk in 1 1/2 tablespoons butter.
Season with salt and pepper.
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.
Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste.