Spinach Pepper Chicken in a Wild Mushroom Béchamel Sauce

Instructions

1. In a deep skillet over medium-high heat, add the olive oil and 1Tbl butter.
2. When melted add in the peppers and sauté for 5-7 minutes or until just soft.
3. Pat dry the chicken and season both sides with 1 tsp of salt, 1 tsp black pepper and 1 1/2 tsp thyme.
4. Remove the peppers from the pan and set aside.
5. Add in the chicken and sear on one side for 5-7 minutes or until golden brown.
6. Flip the chicken over and cook for 3 minutes or just enough to get a light golden brown color.
7. Reduce the heat to low.
8. In a sauce pan over medium-high heat, add the remaining butter.
9. Once it’s melted, add in the drained mushrooms and thyme.
10. Sauté for ~5 minutes.
11. Add in the onions and garlic and cook for 2-3 minutes, stirring occasionally.
12. Sprinkle in the flour and stir to combine. Here is where you cook the roux for about ~2 minutes. You will ‘smell’ the flour cooking.
13. Whisk in the milk until no lumps remain.
14. Add in the 1/2 tsp salt, white pepper and remaining thyme.
15. Reduce to low.
16. Remove the chicken from the pan and pour the béchamel sauce in.
17. Add in the spinach and peppers; stirring gently.
18. Place the chicken into the sauce and cook until the chicken’s internal temperature is 165F.
19. Adjust seasoning to taste.