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1
Season the chicken with the dried thyme, and salt and pepper to taste.
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2
Heat a large saute pan over medium heat and add the olive oil.
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3
Put the flour in a shallow dish.
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4
Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side.
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5
Transfer to a plate and tent with aluminum foil.
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6
Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
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7
Combine the wine, chicken broth and the juice of 1 lemon in a bowl.
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8
Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.
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9
Cook until the liquid starts to reduce, about 10 minutes.
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10
Remove from the heat and whisk in 1 1/2 tablespoons butter.
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11
Season with salt and pepper.
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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.
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13
Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste.
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14
Arrange on a platter and top with the chicken.
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15
Spoon the sauce on top.
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16
Photograph by Charles Masters
