Grease a gallon-sized zip-top bag with flour, salt, pepper, and garlic powder. Take out and set aside 1 tablespoon of the flour mixture. Seal the bag after adding the chicken thighs.....
or until golden brown and a food thermometer reads 165° in the thickest part of the meat. Take out the chicken and put it on a wire rack or dish covered with paper towels.....
In a large skillet set over medium heat, melt the butter and oil together. Add the chicken thighs to the bubbling butter mixture. Cook for 6 to 7 minutes on each side, ......
Add the garlic and simmer for one minute, stirring often. Reserve a tablespoon of the flour mixture and add it to the skillet. Cook for two minutes while stirring constantly. ......
Add the cream, wine, and broth and whisk. Cook for 5 to 8 minutes, stirring periodically, or until liquid thickens. Add the spinach and simmer for 3 to 4 minutes, or until wilted. Take off the heat source.
Shake the chicken gently until all of the coating is on it. Give the chicken fifteen minutes to sit at room temperature in the flour mixture.
or until golden brown and a food thermometer reads 165° in the thickest part of the meat. Take out the chicken and put it on a wire rack or dish covered with paper towels.....
Take out of the skillet everything but about 1 tablespoon of drippings.
Add the cream, wine, and broth and whisk. Cook for 5 to 8 minutes, stirring periodically, or until liquid thickens. Add the spinach and simmer for 3 to 4 minutes, or until wilted. Take off the heat source.