1Season chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add olive oil. Put flour in shallow dish, dredge chicken in flour, then add to pan; saute until cooked through, about 3 minutes per side. Transfer to a plate, and keep warm. Set aside.
2Add the red onion and fresh chopped thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
3In a bowl, combine white wine, chicken broth and juice of 1 lemon. Turn heat under pan to high, and deglaze with the broth mixture, scraping bottom of pan with a wooden spoon. Cook until liquid starts to reduce, about 10 minutes. Remove pan from heat, and whisk in 1 1/2 tblsp. butter. Season with salt and pepper.
4Meanwhile, put spinach in microwave safe dish, and add 3 tblsp. water; cover loosely with plastic wrap and microwave on medium-high until hot and wilted, about 3-5 minutes. Drain spinach, toss with remaining 1/2 tblsp. butter and the juice of remaining lemon, salt and pepper.
Arrange spinach on a platter, top with chicken and spoon onion, and sauce on top of chicken. Enjoy!!