Recipe of the Quarter

Freedom's Chicken Breasts with Spinach, Paprika and Thyme
(Recipe From Vumbura Plains Camp)

"The bush taught me that if Plan B doesn't work there are another 25 letters in the alphabet! What I mean is you have to work with what you have. You don't need fancy gadgets, it's quite possible to improvise and use what you have to create an amazing dish! Cooking is all about creativity." – Freedom Nxele, Chef Trainer

Ingredients

    •    6 large chicken breasts (while not specified, Margaret used boneless breasts, with skin)
    •    2 Tsp. paprika
    •    Salt and pepper
    •    5 Tbsp. butter
    •    ¼ cup fresh thyme leaves
    •    3 large garlic cloves, minced
    •    2 cups of dry white wine
    •    1 cup cream
    •    2 handfuls of baby spinach

Method

1. Season the chicken breasts with paprika, salt and pepper, rubbing it evenly over both sides. 
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat and add the chicken breasts, skin side down. Cook on the first side for three minutes (or until crisp and golden), flip, and turn the heat down to medium, or slightly lower. Allow to cook for another 3 minutes before adding the remaining butter, thyme and garlic.
3. Cook, stirring the thyme and garlic around for about 2 minutes before adding the wine.
4. Bring the wine to a gentle simmer and cook for 20 minutes. It will reduce, so add more if necessary. Then, add the cream.
5. Add the spinach, and allow to fully wilt. Season again with salt and pepper, and ensure the chicken is cooked through.