Chicken in butter, wine and thyme sauce

This is yet another Pinterest find (you can follow me here) and was one of the tastiest things we have eaten for a while, despite swapping spinach for mixed greens as the shopping fairy failed again. The spinach would have worked really well and I’ll be trying this one again soon.

The original recipe is here


3 chicken breasts
1 tsp paprika
50g butter
¼ cup fresh thyme leaves
3 large garlic cloves, finely sliced or minced
1 cup white wine
1 cup chopped mixed spring greens


Sprinkle the paprika over the chicken breasts and don’t worry if you use more than the measurement above, also add a little salt and pepper. Melt 15g butter in a large frying pan over medium heat and fry the chicken breasts. Cook for about 4 minutes, turm over and cook for another 4 minutes. Add the rest of the butter then the thyme and garlic. Stir well and cook off for a couple of minutes before adding the wine. Let this come up to a simmer and leave for 15 minutes (more if the chicken breasts are larger). Add the greens after 10 minutes. We had this with mash.

Top tips and tweaks

Use spinach instead of greens and only add for the last minute or so of cooking
Serve with rice or similar rather than potato.


This was a great recipe and really doesn’t need many tweaks but let me know if you have any other suggestions.



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