Recipe Courtesy of Paul

Prep Time: 1 hour

Cook Time:

Total Time:

1 cast iron skillet
1 1/2 pounds boneless chicken thighs (about 5 or 6 thighs)
Kosher salt and freshly ground black pepper, to taste
5 1/2 tablespoons all purpose flour, divided
1 tablespoon canola oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1 small shallot, diced
1 cup chicken stock
1/2 cup half and half
1/2 cup sun dried tomatoes halves
2 cups baby spinach
3 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped rosemary

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a medium skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan. rosemary and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.