Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

Name: Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce
Total time: 25
Yield: 4
Ingredients: ¼ cup tapioca flour; 2 tablespoons all purpose flour; 2 teaspoons garlic salt; 1 teaspoon Italian herbs; 1 ½ pounds boneless skinless chicken thighs; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, minced; 1 (8 ounce) can tomato sauce; ¼ cup heavy cream; ¼ cup milk; 1 teaspoon red pepper flakes; 1 (16 ounce) bag fresh spinach; 2 ounces shaved Pecorino Romano cheese

Recipe by thedailygourmet from allrecipes.com

Dinner 25 Mins.

Ingredients

4 servings

•

¼ cup tapioca flour
•

2 tablespoons all purpose flour
•

2 teaspoons garlic salt
•

1 teaspoon Italian herbs
•

1 ½ pounds boneless skinless chicken thighs
•

2 tablespoons olive oil
•

2 tablespoons butter

•

2 cloves garlic, minced
•

1 (8 ounce) can tomato sauce
•

¼ cup heavy cream
•

¼ cup milk
•

1 teaspoon red pepper flakes
•

1 (16 ounce) bag fresh spinach
•

2 ounces shaved Pecorino Romano cheese

Instructions

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.