Directions

• Combine the flours, salt, garlic powder and pepper in a large Ziploc. Reserve 1 tablespoon of the mixture and set aside. Add the chicken and shake until all pieces are coated. Lay the bag flat and allow the chicken to sit in the mixture at room temperature for about 15 minutes.
• Melt the butter and oil in a large skillet (I used cast iron) over medium heat. Once the mixture starts to bubble, add in the chicken thighs. Cook until golden brown on both sides, about 7 to 8 minutes and a food thermometer registers 165 degrees in the thickest portion of the thigh.
• Remove the chicken and place on a wire rack. Remove all drippings from the skillet except 1 tablespoon.
• Add the garlic and the shallot and stir often, about 1 minute.
• Add the reserved tablespoon of flour mixture back to the skillet and stir about 2 minutes. Whisk in the broth, cream cheese and half and half. Stir occasionally until the mixture has thickened. About 5 to 7 minutes.
• Add in the spinach and mushrooms and cook until the spinach has wilted and the mushrooms are heated through. About 5 minutes.
• Remove from heat and stir in the parmesan cheese and add the chicken back to the skillet. Serve immediately.