I ALWAYS make a recipe as written the first time. You have to see what they were aiming for after all.  The next time through I make changes to appeal to my family’s taste as well as my ease and anything I feel will make the recipe MORE flavorful and/or MORE healthy.

I originally found this one on facebook and it was delicious, but hubby hated the bones so I now make it with boneless breasts. He also is NOT fond of wilted spinach so I cut back on the spinach and increased the parsley.  I also increased the garlic – A LOT!

4 chicken thighs, bone-in & skin-on  skinless, boneless chicken breasts
Wondra flour

2 teaspoons fresh ground Pink Himalayan sea salt
1 teaspoon fresh cracked pepper
1 tablespoon oil
3 6 cloves garlic, chopped minced
1 LARGE shallot, diced
½ Vidalia onion, diced
1 tomato, diced
1 2 cups fresh spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
2/3 1/2 cup grated powdered Parmesan
1/2 cup 2 tablespoons FLAT LEAF parsley, chopped

  • Generously season chicken with the salt and pepper.
  • Dredge in Flour until VERY well coated.
  • Heat oil in a skillet over medium-low heat.
  • Sear chicken well on both sides. Move the chicken around from time to time to ensure it cooks evenly.
  • Remove chicken from the pan and keep warm.
  • Add garlic, shallot and onion, stirring until onions are translucent.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve with pasta!