MAGNOLIA CHICKEN STATION CHICKEN THIGHS OR LEG QUARTERS
MAGNOLIA GOLD BUTTER SALTED
chicken bouillon cube
1 (250 mL)
MAGNOLIA ALL PURPOSE CREAM
lemon, juice squeezed out
LEMON BUTTER CHICKEN
Season chicken with paprika, salt and pepper.
Melt 1 tbsp butter in a large pan over high heat. Add chicken skin down. Brown both sides until golden brown. Set aside.
Melt remaining butter over low heat and add garlic. Cook for about 1 minute. Add chicken, chicken cube, water, cream, lemon juice and thyme. Cover and bring to boil then lower heat to simmer for 12-15 minutes or until chicken is cooked, stirring occasionally.
Turn off heat and add spinach. Serve once spinach wilts.