Succulent, brilliant earthy colored chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!
Such a lot of yes here. Succulent, delicate, impeccably cooked chicken thighs. The creamiest, sauciest, garlicky sun dried tomato cream sauce. Sneaked-in greens (an or more all of the time). Furthermore, newly ground Parmesan?
While I’m feeling very extravagant, I’ll serve this with my #1 IP mushroom risotto and all the dried up bread. Gracious and additional Parmesan for serving. Since you can never at any point have enough.
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 1/2 tablespoons all purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 1 cup chicken stock
- 1/2 cup half and half
- 1/2 cup sun dried tomatoes halves
- 2 cups baby spinach
- 3 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dig chicken in 4 tablespoons flour until equitably covered.
Heat canola oil and margarine in a medium skillet over medium hotness.
Working in clusters, add chicken to the skillet in a solitary layer and cook until brilliant brown and cooked through, arriving at an inner temperature of 165 degrees F, around 4-5 minutes for each side; put away. Diminish hotness to medium low.
Add garlic and shallot, and cook, blending every now and again, until fragrant, around 2 minutes; season with salt and pepper, to taste.
Speed in leftover 1 1/2 tablespoons flour until gently carmelized, around 1 moment.
Slowly rush in chicken stock, creamer and sun dried tomatoes. Heat to the point of boiling; lessen hotness and stew, mixing once in a while, until decreased and somewhat thickened, around 3 minutes. Mix in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Serve right away.