Boneless Chicken Thighs with Spinach in a baby Portobello Mushrooms Lemon Butter Sauce.
Y’all…this was super yummy. I made this for dinner on Tuesday, and really kind of came upon it. Stephen was supposed to come over for dinner, but ended up sleeping through. Ha. Adulting, right? Anyway.
6-8 Chicken Thighs – boneless, skinless
1 medium onion, chopped
2 garlic cloves, chopped
1 package of Portobello Mushrooms, sliced
1 large package of baby spinach, washed
Zoe’s Seasoning, salt & pepper
This is what I wanted to begin with…but only ended up with the Zoe’s Kitchen Seasoning. It add a robust flavor to the chicken.
Rinse and patted dry the chicken thighs. Season one side with course salt, pepper, and Zoe’s seasoning. Add to a hot skillet, and brown on both sides (cooking them about 7 minutes on each side) to a golden brown.
While the chicken cooks, saute the onion until milky then add the baby portobello mushrooms.
Cook until mushrooms are browned. I did add pepper to the mushrooms as well. And butter. Lots of butter.
Oh, and garlic – added these about midway through cooking the mushrooms. I add 2 pats of butter, and continue to brown. To make the sauce, I used the rest of the butter (1 stick total), and 1/2 cup of lemon juice. I added fresh parsley as well to brighten it.
Remove the mushrooms from pan, and keep warm. In the same pan, add more olive oil if needed to cook the spinach. Cook until wilted.
My salad plate: one thigh, pan sauce and spinach.
David’s regular plate with spinach on the bottom of the chicken (2), and leftover pasta salad.
This was a bright, silky sauce over the tender chicken. Very Spring. I will be cooking this again, maybe with asparagus?