Chicken breasts with spinach and onion-lemon sauce

Ingredients:

• 4 chicken breast fillets, skinless (approximately 230 g each), cut each fillet horizontally into two pieces
• 1 teaspoon dried thyme
• Coarse salt and freshly ground pepper
• 3 tbsp. l. olive oil
• 1/4 cup wheat flour
• 1 red onion, thinly sliced
• 1 small bunch fresh thyme, leaves chopped
• 1/4 cup white wine (optional)
• 1 cup lightly salted chicken broth
• Juice of 2 lemons
• 2 tbsp (30 g) unsalted butter
• 1 package (250 g) spinach

Preparation:

1. Sprinkle the chicken breasts with dried thyme and season with salt and pepper to taste. Heat a large saucepan to medium heat and add the olive oil. Place the flour in a shallow dish. Fry the chicken breasts in batches, coating them in flour, covered, for about 3 minutes per side, until cooked through. Transfer to a serving platter and cover with aluminum foil.
2. Add red onion and fresh thyme to the saucepan and cook over low heat, stirring occasionally, until fragrant, about 5 minutes.
3. Combine wine, chicken broth, and the juice of 1 lemon in a bowl. Increase the heat to high and deglaze the pan with the broth mixture, scraping the bottom with a spatula. Cook until the liquid begins to reduce, about 10 minutes. Remove the sauce from the heat and whisk in 1.5 tablespoons (75 g) of butter. Season with salt and pepper.
4. Meanwhile, place the spinach in a microwave-safe bowl with 3 tablespoons water; cover loosely with plastic wrap and microwave. Cook until the leaves are wilted, 5 to 6 minutes. Drain and toss the spinach with the remaining 1/2 tablespoon (30 g) butter, lemon juice, and salt and pepper to taste. Divide the spinach among plates, top with the chicken breasts, and pour the sauce over them.