Lemon Cream Chicken
cut in half
may need more to thicken
Melt butter in an ovenproof skillet and sear chicken 2-3 min on each side. Set chicken aside.
In the same skillet, add the flour and whisk until thick.
Add the garlic, stirring frequently so it doesn’t burn. If using dried thyme, add it now, warming it up. Stir in broth, yoghurt, lemon juice.
Bring to a boil, add spinach then reduce heat to simmer for 10 min.
Return chicken to the skillet, top with parmesan.
Cook in a 400F oven for 25 min.
Serve over rice.