Chicken Mushrooms and Spinach Recipe
A recipe that can withstand a hurricane.
Servings: 4 people
Equipment
- large skillet
Ingredients
- 6 chicken thighs skinless, boneless
- 10 ounces button mushrooms cleaned and sliced
- 2 cups fresh spinach cleaned
- 5 cloves garlic minced
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup half & half or cream
- ½ cup romano cheese grated, parmesan works too
- salt and pepper to taste or try a favorite seasoning
Instructions
- Pat the chicken dry, cut each piece in half, and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon each of butter and oil. Once the butter is melted and bubbling, add the chicken.
- Cook 4–5 minutes per side, until the internal temperature reads 165°F for a fully cooked piece — a little under is fine here, since it finishes in the sauce later. Remove, cover with foil, and set aside.
- Cook 4–5 minutes per side, until the internal temperature reads 165°F for a fully cooked piece — a little under is fine here, since it finishes in the sauce later. Remove, cover with foil, and set aside.
- Add another tablespoon each of butter and oil to the same pan. When melted, add the mushrooms in a single layer — don't stir them right away. Let them sit over medium heat for 5 minutes, until browned on one side, then toss to finish. Remove and set aside.
- Add the remaining butter and oil (2 tablespoons each) to the pan. Sauté the garlic over medium-low for about 2 minutes, until just light brown — watch it closely, since it goes from golden to bitter fast.
- Sprinkle in the flour and whisk constantly for a few seconds, just until it disappears into the butter and garlic — that's the roux. Drizzle in the chicken broth and half & half, whisking as you go, and bring to a simmer.
- Once simmering, stir in the grated cheese until it melts into the sauce, then season with salt and pepper. The sauce is ready when it coats the back of a spoon and holds a clean line if you run a finger through it.
- Add the spinach and stir until it wilts into the sauce — this takes less than a minute.
- Return the mushrooms to the pan, then nestle the chicken pieces into the sauce along with any juices they released. Simmer another 3 minutes over medium-low heat until the chicken is fully cooked through.
- Plate the chicken and spoon the sauce over everything.
Notes
Pairs well with rice or egg noodles.
Enjoy!