Creamy Tuscan Chicken

Prep Time: 15 mins | Cook Time: 10 mins | Course: Dinner | Servings: 4

Sun-dried tomato cream sauce over chicken thighs and spinach. Quick and easy Tuscan-style chicken is a cinch. Inspired by Natasha of Salt and Lavender https://www.saltandlavender.com/creamy-tuscan-chicken/?fbclid=IwAR0SwezBNM2FPWLhZ8J5aP6dMpyJHGAZx-hRSpvjxo-P2Z2Wlh7xIGLfzRA 

4 chicken thighs

½ cup flour

¼ tsp garlic granules

Salt and pepper, to taste

1 Tbsp olive oil

1 Tbsp butter

¼ cup white wine

1 tsp dijon mustard

1 cup heavy cream

2 cloves garlic, minced

2 cups fresh baby spinach

¼ cup sun-dried tomatoes, chopped

2 Tbsp fresh basil, chopped

½ a lemon, squeezed

Mix flour, garlic granules, salt and pepper in a gallon ziplock bag. Add chicken and shake to coat. Heat olive oil and butter in a large skillet over medium heat and add chicken thighs. Cook for 4-5 minutes on each side until golden brown. Remove the chicken to a plate and keep warm. Add the wine to the pan and scrape up any yummy brown bits. Add the dijon and heavy cream stirring over a simmer for 1 minute. Sprinkle garlic, spinach and sun-dried tomatoes into the sauce. Stir for 1-2 minutes, and add the chicken back in. Cook for about 5 minutes making sure the chicken is cooked through; cut and check that there is no pink or that an insta-thermometer inserted reads 165*. Spoon a bit of the sauce over the chicken before serving. Sprinkle with the chopped basil and gently squeeze a few drops of the lemon juice over all.