Prep Time - 10 minutes | Time To Make - 30 minutes
Heather Barnes is an Austin, TX-based food photographer and creator of the blog, Mrs. Barnes, that focuses on simple entertaining at home and romantic recipes. Heather believes that dinner is the most celebrated meal of the day. She aims to recapture the simplicity of connecting with family and friends and slowing down. She’s a romantic at heart, always garnishing her dishes with flowers and love.
6 Boneless Chicken Thighs
2 Tablespoons Olive Oil
3 Shallots Diced
1 Garlic Clove
1/2 Cup Mushrooms
Juice From Half A Lemon
1/2 Cup Chicken Broth
6 Cups Fresh Spinach Chopped Roughly
1/2 Cup Greek Yogurt
Pinch Of Salt and Pepper
Season the chicken with salt and pepper. Pour olive oil into a nonstick pan over medium heat and cook the chicken for about 8 minutes on each side or until the thermometer reaches 165 degrees.
Remove the chicken from the pan, and in the same pan, add more olive oil, thinly sliced shallots, and chopped garlic for about 3 minutes. Add chicken broth, spinach, and mushrooms, and cook until spinach is wilted. Stir in the lemon juice and Greek yogurt. Taste and add any salt and pepper if you need. Add the chicken back to the pan and serve with Wente Vineyards Riva Ranch Vineyard Pinot Noir.