2 Servings 20 min Cook
1/3 Cup Wheat Flour
1 Dash Salt
1 Dash Pepper
20 Oz Chicken Breast
4 Tbsp Butter
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Package (10 oz) Spinach
1 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp Honey
2 Tsp Lemon Juice
1 Tbsp Thyme
Mix together the flour, salt, and pepper on a large plate.
Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
In a large skillet heat 2 tablespoons of the butter over medium high heat.
Add the chicken and cook for 5-7 minutes on each side or until golden brown and cooked through (internal temperature reaches 165 degrees F).
Transfer the chicken to a platter and cover with foil.
Wipe out the pan with a paper towel.
Place the bell pepper in the pan, cook for 3-4 minutes.
Add spinach and cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through.
Add cherry tomatoes and season the vegetables with salt and pepper.
Place the vegetables on the serving platter alongside the chicken.
Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown.
Whisk in the honey, lemon juice, thyme leaves, and salt and pepper to taste.
Remove the pan from the heat.
Pour the sauce over the chicken and vegetables and serve.
Garnish with lemon slices and thyme sprigs if desired.