Chicken with Creamy Smoked Mussel Sauce

PREP INSTRUCTIONS

1. Drain the juices from the can of mussels into a large, nonstick skillet set over medium-high heat. Set mussels aside.
2. 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.
3. Transfer the chicken to a baking sheet; bake in the oven for 20 minutes or until cooked through.
4. 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.
5. Increase the heat to high and add the mushrooms; sauté for 2 minutes or until golden.
6. 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) .
7. Stir the cream into the reduced wine mixture in skillet and bring to a boil.
8. Cook for 7 to 8 minutes or until reduced and thickened.
9. Stir in the reserved mussels.
10. Arrange the chicken on a bed of steamed spinach and spoon sauce over top.
11. Serve immediately.

TIP:
For additional colour and flavourful flair, serve with saffron rice.