* 1 tablespoon neutral oil * 1 pound boneless skinless chicken thighs * 2 tablespoons butter * 1 yellow onion, peeled and thinly sliced * 6 ounces cremini mushrooms, sliced * 1/2 cup oil-packed sun-dried tomatoes, roughly chopped * 5 cloves garlic, peeled and diced * 3 sprigs thyme * Crushed red pepper to taste * 1½ cups chicken stock or water * ¼ cup heavy cream * 5 ounces spinach * .5 ounces fresh basil, torn * Splash of lemon juice * Salt and pepper
**Cook the chicken:**
1. Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.
**Sauté mushrooms and onions:**
1. Melt the butter in the skillet and add the onion and mushrooms. Season all over with salt and pepper and cook, stirring occasionally, for 10 minutes until mushrooms brown.
**Simmer the sauce:**
1. Add garlic, thyme sprigs, and crushed red pepper to taste. Add the diced chicken and sun-dried tomatoes. 2. Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.
**Finish the sauce:**
1. Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted. 2. Taste and season once more. Finish with a splash of lemon juice.
1 Comment
* 1 tablespoon neutral oil
* 1 pound boneless skinless chicken thighs
* 2 tablespoons butter
* 1 yellow onion, peeled and thinly sliced
* 6 ounces cremini mushrooms, sliced
* 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
* 5 cloves garlic, peeled and diced
* 3 sprigs thyme
* Crushed red pepper to taste
* 1½ cups chicken stock or water
* ¼ cup heavy cream
* 5 ounces spinach
* .5 ounces fresh basil, torn
* Splash of lemon juice
* Salt and pepper
**Cook the chicken:**
1. Heat neutral oil in a big skillet over medium-high heat. Pat chicken dry and season all over with salt and pepper. Cook in the skillet for 6 minutes per side. Transfer to a plate and cut into bite-sized pieces.
**Sauté mushrooms and onions:**
1. Melt the butter in the skillet and add the onion and mushrooms. Season all over with salt and pepper and cook, stirring occasionally, for 10 minutes until mushrooms brown.
**Simmer the sauce:**
1. Add garlic, thyme sprigs, and crushed red pepper to taste. Add the diced chicken and sun-dried tomatoes.
2. Pour in the stock and bring it to a boil. Reduce heat and simmer for 20–30 minutes until the liquid reduces significantly. Taste and season.
**Finish the sauce:**
1. Add heavy cream, spinach, and basil and cook for 5-7 minutes until spinach is wilted.
2. Taste and season once more. Finish with a splash of lemon juice.
**To serve:**
1. Serve with your favorite pasta. Enjoy!