Four-Step Lemon-Onion Chicken

1. 1

   Season the chicken with the dried thyme, and salt and pepper to taste.

2. 2

   Heat a large saute pan over medium heat and add the olive oil.

3. 3

   Put the flour in a shallow dish.

4. 4

   Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side.

5. 5

   Transfer to a plate and tent with aluminum foil.

6. 6

   Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.

7. 7

   Combine the wine, chicken broth and the juice of 1 lemon in a bowl.

8. 8

   Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.

9. 9

   Cook until the liquid starts to reduce, about 10 minutes.

10. 10

    Remove from the heat and whisk in 1 1/2 tablespoons butter.

11. 11

    Season with salt and pepper.

12. 12

    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.

13. 13

    Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste.

14. 14

    Arrange on a platter and top with the chicken.

15. 15

    Spoon the sauce on top.

16. 16

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.