Chicken and Spinach Sauce


4 Chicken thighs, boneless

Sea salt and fresh ground pepper, to taste

1 teaspoon paprika

2 teaspoons olive oil

2 tablespoons butter

6 cloves garlic, finely minced

1 small yellow onion, minced

1/3 cup chicken stock

1 3/4 cups half and half

3 cups baby spinach

1 teaspoon Italian seasoning

1/4 cup Parmesan cheese

Fresh chopped parsley

Heat the oil in a large fry pan. Season chicken with paprika, salt and pepper, and sear, for 3-5 minutes on each side. Once done, remove from pan and set aside.

Melt butter in the remaining juices in the fry pan. Add garlic, onion, Italian seasoning, and pepper and stir-fry until fragrant, 1 minute. Add chicken stock, and allow to reduce a little. Reduce heat to low heat, add the half and half and bring to a simmer.

Add spinach and allow to wilt in the sauce and stir in parmesan cheese. Allow sauce to simmer for 1 minute until cheese melts through the sauce.

Transfer chicken back into fry pan to reheat; sprinkle with parsley and spoon the sauce over each chicken thigh.

Serve over steamed vegetables, or zucchini noodles.
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