Lemon Butter Chicken

4 chicken breasts, boneless & skinless
SIDS SALT & PEPPER to taste
2 tsp paprika
3 tbsp butter
4 garlic cloves
1 cup chicken stock
Splash of dry white wine
Juice of 1 lemon
1 tsp SIDS CRAZY LEMON
½ tsp thyme, dried
½ cup cream
¼ cup Parmesan cheese
2 cups baby spinach

Preheat oven to 200°C.
Season the chicken with SIDS SALT & PEPPER and paprika then set aside.
Melt 2 tablespoons of butter in a large oven-proof frypan. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on a separate plate.
While the chicken is resting, return back to the same pan and melt remaining tablespoon of butter in the pan. Add garlic and cook, stirring frequently, about 1 minute. Stir in chicken stock, splash of dry white wine, lemon juice, SIDS CRAZY LEMON and thyme. Bring to a boil and reduce heat and let the sauce reduce and thicken. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny! Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
Once your sauce is to the desired thickness, return the chicken to the pan.
Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 74°C.
Remove the dish and let sit for about 5 minutes before serving.