Recipe from Nerds with Knives by Eily Clifton. 4 servings

1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 Leeks, white and light green parts only, thoroughly washed and sliced into 1/4” round

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

4 cups Spinach, washed well

2/3 cup dry White Wine

1 1/2 tsp fresh Thyme

2 tsp Lemon Zest

1 cup Chicken Stock

1 cup Heavy Cream

1 TB Dijon Mustard

Coarse Salt and fresh ground Black Pepper

Dry the chicken well and season both sides generously with salt and pepper.  Pre-heat a large, heavy skillet on medium high and then add olive oil.  Add the chicken ina. Single layer, skin side down and cook until deep golden brown, about 5 to 7 minutes.  Flip and lightly brown the other side, about 5 minutes.  Remove chicken to a plate and set aside.  Add the mushrooms and let them cook on one side without stirring until they are deep brown and caramelized on one side, about 5 minutes.  Toss the mushrooms and add leeks to the pan and sauce until softened, about 5 minutes.  Add the garlic and cook for 30 seconds more.  Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream.  Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 15 to 25 minutes, depending on thickness.  Check the liquid level a few times and add more stock as necessary.  When chicken is cooked through, move to a platter. Stir in spinach until just wilted, spoon sauce over chicken.