I've found using thighs to be easier in this type of stove top recipe—all the chicken pieces get cooked in the same amount of time, and I prefer the flavor of thighs to breasts. You could use whole chicken parts, or chicken breasts. If you use chicken breasts, watch the timing—the white meat of chicken breasts cooks faster than the dark meat of thighs.
Before you start to prep, take the chicken out of the refrigerator and sprinkle all sides with about a teaspoon of sea salt. Salting first helps draw out the flavor in meat. Let sit for at least 20 minutes to take the chill off of the chicken.
3 to 4 pounds grass-fed boneless/skinless chicken thighs (cut up)
1 1/2 teaspoons sea salt
1/2 cup organic rice flour for dredging
1/4 teaspoon ground black pepper
1/4 cup plus 2 Tbsp olive oil
1 Tbsp butter
1/4 cup organic chicken broth
1 small onion, chopped (about 1 cup)
3/4 pound fresh organic mushrooms, thickly sliced (I use cremini)
1 cup organic baby spinach
1 clove of garlic, minced
1 cup organic heavy cream or half & half
1. Mix 1/2 cup flour, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper in a shallow bowl. Dredge the chicken in the flour mixture.
2. Heat oil in a large frying pan on medium high heat. When the oil is hot, working in batches, place the chicken pieces in the pan. The oil should be hot enough so that the chicken pieces sizzle when they are in the pan, but not so hot as to burn the chicken. You want the pieces to be lightly browned. Brown on all sides. Pour in the chicken broth and continue cooking until done.
3. Heat 2 Tbsp of olive oil in a large frying pan on medium heat. Add the onions and cook until translucent. Add mushrooms and garlic about 6-7 minutes and add the spinach and cook until spinach is wilted. Toss in the cooked onions and chicken.
4. Add the heavy cream to the chicken and mushroom mix. Lower the heat. Keep warm, but do not boil. Add salt and pepper to taste.
Serve over quinoa, rice or noodles.
Thanks for reading!