Ingredients
1¼lbschicken breasts,thin, boneless, skinless
⅓cupflour
salt and pepper,to taste
¼cupbutter,divided use
10ozbaby spinach
1cupcherry tomatoes,halved
½cupred bell pepper,or orange, or yellow, diced
1tbsphoney
2tspfresh thyme leaves
2tsplemon juice
lemon slices,optional garnish
thyme sprigs,optional garnish
Preparation
Mix together the flour, salt and pepper on a large plate.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet, heat 2 tablespoons of the butter over medium high heat. Add the chicken and cook for 4 to 5 minutes on each side, or until golden brown and cooked through.
Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
Place the bell pepper in the pan, then cook for 3 to 4 minutes. Add the spinach, then cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through.
Add the cherry tomatoes, then season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves and salt and pepper to taste. Remove the pan from the heat.
Pour the sauce over the chicken and vegetables.
Garnish with lemon slices and thyme sprigs, serve, and enjoy!
