Ingredients:

• 4-6 boneless skinless chicken thighs

• 1.5 cups spinach

• 1 cup chicken stock or broth

• 1/2 cup heavy cream

• 3 tbsp butter divided

• 4 large garlic cloves

• 1 tbsp shallots minced

• 1 tsp dijon mustard

• garlic powder

• salt

• pepper

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Method:​

• Heat skillet to medium high heat

• Season the chicken thighs with salt pepper and garlic powder

• Melt 2 tbsp of butter in skillet

• Add the chicken thighs

• Cook until a golden crust on each side

• Chicken will finish cooking in the oven so no need to fully cook, just nice crust

• remove chicken from pan to rest

• Preheat Oven to 400F

• remove excess fat from the pan

• Add 1 tbsp butter and melt

• Add Minced garlic and shallots to skillet

• Cook a few minutes until fragrant and translucent

• Add the chicken stock or broth

• heat to a simmer

• Add the tsp of dijon mustard 

• Blend and simmer 1 minute

•  Add the heavy cream

• Simmer a few minutes then taste and season if necessary

• Add the spinach and simmer 1-2 minutes

• Return chicken to skillet with drippings

• Bake 20 mins

• Serve over rice or potatoes

• Garnish with chives or green onion