The original recipe had two other kinds of meat and jarred sauce, so I modified it to use what I had on hand and more to my liking. Plus a new way to make chicken on a Tuesday night sounded appealing — especially since my family always requests the same two dishes. Truth be told, I liked this dish more than most people in my house and I thought it was too good not to share.

Prep time – 30 minutes / Cook time – 30 minutes

  • 3 T. butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 6 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • salt and pepper to taste
  • 1 cup chicken broth
  • 1/2 cup dry sherry or white wine
  • 1/2 cup heavy cream
  • 1/2 cup tomato sauce
  • 1 c. fresh spinach
  • 1/4 c. grated Parmesan cheese
Melt 3 tablespoons butter in a large heavy skillet over medium heat. Sauté onion until soft and translucent. Stir in garlic and cook until fragrant, about 1 minute. Season chicken with salt and pepper. Dredge chicken in flour, and saute in same pan. Cook chicken 5 minutes on each side. Add sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and tomato sauce. Simmer until sauce is reduced to your preferred consistency. Stir in Parmesan cheese, stir until cheese melts. Add spinach and cook for 10 minutes.