A rich and creamy mushroom sauce with spinach to round it out! Love it.
2 Tbsp. Olive oil
4 boneless, skinless chicken thighs pounded to even thickness
8 oz. chopped mushrooms
salt and pepper to taste
4 Tbsp. butter
4-6 cloves minced garlic
1 Tbsp. flour
1/2 c. chicken broth
1 cup heavy cream
1/2 c. parmesan cheese
2-3 cups fresh spinach
Cook the chicken in oil in a medium high heat cast iron pan, 6-7 minutes each side. Remove from pan.
Add mushrooms and cook 5 minutes. Remove. Add butter and garlic, cook until garlic is fragrant. Add the flour and slowly add the broth and heavy cream.
Add the cheese to thicken, salt and pepper to taste. Add spinach until wilted, add the mushrooms and stir. Serve over rice.