Chicken with Creamy Smoked Mussel Sauce - Clover Leaf

Ingredients

• Drain the juices from the can of mussels into a large, nonstick skillet set over medium-high heat. Set mussels aside.
• Sprinkle the chicken with 1/2 tsp (2 mL) of the salt and black pepper; add to the pan, in batches if necessary. Brown the chicken on both sides.
• Transfer the chicken to a baking sheet; bake in the oven for 20 minutes or until cooked through.
• Meanwhile, reduce the heat under the skillet to medium. Add the butter, onion, thyme, remaining salt and white pepper. Cook, stirring often, for 5 minutes.
• Increase the heat to high and add the mushrooms; sauté for 2 minutes or until golden.
• Stir in the broth and white wine; bring to a boil and cook for about 10 to 12 minutes or until liquid is reduced to about 1 cup (250 mL) .
• Stir the cream into the reduced wine mixture in skillet and bring to a boil.
• Cook for 7 to 8 minutes or until reduced and thickened.
• Stir in the reserved mussels.
• Arrange the chicken on a bed of steamed spinach and spoon sauce over top.
• Serve immediately.