For the Searing

6 pieces chicken thighs, skinless and boneless

8 oz cremini mushroooms, sliced

2 tbsp olive oil

For the Creamy Sauce

4 tbsp unsalted butter

1 tsp minced garlic

1 cup heavy cream or heavy whipping cream

1/2 cup chicken broth

3/4 cup shredded parmesan or 1/2 c grated/finely shredded parmesan

1/2 tsp garlic powder

1 cup spinach

salt and pepper to taste

1 tbsp flour or cornstarch (optional) if you want a thick creamy sauce

In a skillet or pan, heat olive oil. Lightly fry the chicken thighs for 4-5 minutes each side in medium heat until both sides are golden brown. Remove the chicken from the skillet and set them aside. You may sprinkle the chicken with a little bit of salt and pepper.

Using the same pan, add the cremini mushrooms. Cook them until slightly soft. Do not overcook. Remove the mushrooms and also set them aside.

Again, using the same pan, add the butter until melted. Then put the minced garlic and saute until soft. Add the heavy cream, chicken broth, garlic and parmesan cheese. Adjust the taste by adding salt and pepper. Simmer for 2 minutes or until the sauce becomes creamy or thick as desired.

If the sauce is not thick enough mix 1 TBSP of flour or cornstarch to 1 TBSP of water and pour to the sauce.

It’s time to combine all together. Put back the chicken and mushroom. Simmer for 5-10 minutes. Lastly, add the spinach and combine. Remove immediately from heat.

Serve hot with choice of rice or pasta. Enjoy!

NOTES

Subsitute:

You may use chicken breast instead of the thighs

White button mushrooms or canned mushrooms is ok

If using half and half, add 1-2 tbsp of flour to make the sauce thick

Double the amount of minced garlic if you don’t have garlic powder or vice versa

Adjust salt accordingly if using salted butter.

Found this recipe on https://delicrunch.co/