Boneless Chicken Thighs Florentine

Yes, that means with spinach!

6 boneless skinless chicken thighs
2 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
Salt and pepper to taste
1/4 cup chopped sundried tomatoes
1 tbsp flour
1  1/2 cups milk
1/4 tsp red pepper flakes
1 1/2 - 2 cups chopped spinach or mixed greens
1/3 cup parmesan

In an oven safe skillet heat oil and brown thighs over medium heat about 10 minutes.  Salt and pepper to taste and place skillet in a 375F oven for 15 minutes.

In the meantime prepare the sauce.
Heat butter in a saucepan and lightly brown the garlic. Add the sundried tomatoes. Stir in the flour and cook 1 minute until lightly golden, about 1 minute. Pour in the milk and stir until slightly thickened.

Add the red pepper flakes which give the sauce just the right amount of spice. Remove from heat and stir in the greens and parmesan.

Pour the sauce over the chicken...

Serve with rice or pasta.

Nothing wrong with a little mid-week elegance.

Serves 3-4