To say I’m multi-tasking is putting it lightly. We are currently in a car…I’m in between the kids, entertaining and mediating while listening to amazing covers of The Clash. This week has been a light blogging week. I’ve made a lot of soup, mostly white in color which is just so boring to photograph that I haven’t bothered, sorry. But I did make this spectacular chicken dish that everyone, including Beckett ate, so I thought I would share.
I love paprika. My love affair started early with deviled eggs and has grown to include a multitude of cuisines and paprika types. I started following this blog, the kitchen paper, and she has a heavy paprika hand, and I was inspired.
This is what you’ll need;
3 chicken breasts
1 tea pepper
1 tea salt
2 tea paprika
5 tbsp butter, divided 1 tbsp to 4 tbsp
1 cup chicken stock
4 cloves garlic, sliced thin
4 sprigs fresh rosemary
3 large handfuls fresh spinach
I chose to serve this dish with rice, which I started before the other meal prep.
Season your chicken with salt, pepper and paprika. Rub seasonings into chicken well.
Using 1 tbsp butter cook chicken for 3 minutes on either side. Add Rosemary, garlic and additional butter. Cook for two minutes then add stock and reduce heat to simmer. Simmer for 20 minutes. Add spinach and cover for 3-4 minutes. Serve over rice.