This is a quick and economical dinner, but it’s delicious enough for company. Because we use dark meat, it stays moist and juicy, and the flavors are wonderful. If you don’t want to use the mushrooms and/or spinach, no big deal, this dish will still be incredible.
I have to give a shout-out to Richard and Lindsey for teaching me how to make this, and I just can’t resist saying …
Winner, winner, chicken dinner!
- 6 boneless, skinless chicken thighs
- 8 ounces white mushrooms, sliced
- 8 ounces baby spinach
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons butter, divided in half
- 1 tablespoon olive oil
- 1 cup white wine
- ¼ cup sour cream
- ½ -1 teaspoon fresh thyme leaves
- In a shallow dish or pie plate, combine flour, salt, pepper, onion powder, and garlic powder. Dredge the chicken pieces in the flour, coating all sides, and set aside.
- Heat a large skillet, over medium-high heat, and melt 1 tablespoon butter with the olive oil. Cook the chicken pieces for 5 to 8 minutes per side. Watch carefully. Remove chicken from pan, and cover to keep warm.
- Sauté mushrooms until they lose their liquid and become brown. (about 5 minutes) Remove mushrooms, and cover to keep warm.
- Add the other tablespoon of butter, and the spinach. Stirring constantly, saute the spinach until it wilts. (about 2 minutes) Remove spinach, and cover to keep warm.
- Add white wine, and bring to a boil. Reduce heat to medium-low, and stir in the sour cream. Allow the wine sauce to reduce by half.
- Return the mushrooms, spinach, and chicken to the pan with the sauce, and sprinkle with fresh thyme. Allow to come to a simmer so that everything is warm.
- Remove from heat and serve over mashed potatoes.
In a shallow dish or pie plate, mix the following together.
½ cup flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
Dredge the chicken pieces in the flour, coating all sides, and …
… set aside.
Heat a large skillet, over medium-high heat, and melt 1 tablespoon butter with the olive oil.
Cook the chicken pieces for 5 to 8 minutes per side. Watch carefully.
Remove chicken from pan, and cover to keep warm.
Sauté mushrooms until they lose their liquid and become brown. (about 5 minutes)
Remove mushrooms, and cover to keep warm.
Add the other tablespoon of butter, and the spinach.
Stirring constantly, saute the spinach until it wilts. (about 2 minutes)
Remove spinach, and cover to keep warm.
Add white wine, and bring to a boil.
Reduce heat to medium-low, and stir in the sour cream.
Allow the wine sauce to reduce by half.
Return the mushrooms and spinach to the pas, and stir.
Place chicken pieces on top of spinach and mushrooms.
Sprinkle with fresh thyme, and allow to come to a simmer so that everything is warm.
Serve on top of mashed potatoes.
