- Preparation Time : 5 mins | Cooking Time : 30 mins | Makes 5 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 244.06 kcal |
| Total Fat | 14.33 g |
| Saturated Fat | 4.8 g |
| Cholestrol | 119.4 mg |
| Sodium | 294.17 mg |
| Total Carbs | 4.82 g |
| Dietary Fiber | 1.15 g |
| Sugars | 1.74 g |
| Protein | 23.82 g |
Ingredients List
- 2 tbsps olive oil
- 5 boneless skinless chicken thighs lightly pounded
- 4 medium-sized cloves garlic minced
- 8 ounces cremini mushrooms thinly sliced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1 tbsp fresh thyme leaves
- 2 tbsps Maille old-style Dijon mustard
- 1/2 cup heavy cream
- 6 ounce fresh spinach
DIRECTIONS
-
Place a large cast-iron skillet on a medium-high heat burner. Add the olive oil and allow it to heat for a few minutes. Next, add in the chicken thighs, allowing them to brown for 2-3 minutes on one side, before flipping them over and browning for 2-3 minutes on the other side. Remove to a separate dish.
-
Place a large cast-iron skillet on a medium-high heat burner. Add the olive oil and allow it to heat for a few minutes. Next, add in the chicken thighs, allowing them to brown for 2-3 minutes on one side, before flipping them over and browning for 2-3 minutes on the other side. Remove to a separate dish
-
Sprinkle in the ground pepper, fresh thyme and flour and stir a few times before gradually adding in the chicken broth, wine, Maille Old Style Dijon mustard and cream. Continue cooking and stirring until the sauce thickens slightly, about 2-3 minutes, then stir in the spinach, mixing until it wilts down, about 60 seconds. Lastly, place the chicken thighs back into the skillet, cover the pan and turn the heat to medium-low. Continue simmering the mixture for 10-12 minutes, or just until the thighs are cooked through.
-
Serve immediately. Best enjoyed with a side of crusty bread to soak up all the extra sauce!
