Ingredients

4 Boneless Skinless Chicken Breasts cut in half

1/2 Tablespoon paprika

3 Tablespoons butter divided

4 garlic cloves

1 cup chicken broth

1/2 cup Greek Yogurt 

1/4 cup freshly grated Parmesan cheese

Juice of 1 lemon

Splash of dry white wine (optional)

1/2 teaspoon dried thyme

Dash salt and fresh cracked pepper to taste

Instructions 

1. Season the chicken with salt, pepper and paprika. Set aside.
2. Melt 2 Tablespoons of butter in a large oven-proof skillet over medium high heat.
3. Add the chicken and cook through.
4. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny!
9. Add the reek Yogurt, Parmesan cheese, turn temperature down and cook for a minute or two.
10. Return chicken and heat. 
11. Enjoy!