Marsala Chicken With Mushrooms And Spinach

• 2 tbsp olive oil
• 1 None medium onion, peeled and sliced thinly
• 2 cups crimini mushrooms, sliced thinly
• 1 1/2 lbs chicken thigh fillets, sliced thinly
• 1/4 cup dry marsala wine
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• 2/3 cup buttermilk
• 1 tbsp lemon juice, optional
• 5 cups baby spinach leaves

1. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring often, until it begins to soften but not brown. Add the mushrooms and cook until tender. Remove from the pan.
2. Add the remaining oil to the pan and cook the chicken, in batches, stirring frequently until browned. Remove from the pan. Add the marsala and stock to the pan, stirring to scrape up any bits.
3. Return the mushroom mixture, chicken and any juices to the pan and bring to a boil. Lower the heat and simmer gently for 5 mins or until the chicken is cooked through.
4. Stir in the thyme and buttermilk, and bring to a boil again. Taste and, if it's too sweet, add the lemon juice.
5. Stir in the spinach leaves and serve immediately.

olive oil, onion, crimini mushrooms, chicken thigh, marsala wine, chicken stock, thyme, buttermilk, lemon juice, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/21315 (may not work)