Ayam Mentega Bawang Putih Krim

Instructions

1. Rinse the chicken thighs under running water and trim any excess fat with a knife. Pat them dry with paper towels. Season both sides of the chicken thighs with salt and ground black pepper.
2. Heat a frying pan (or skillet) with olive oil over medium-high heat and cook the chicken thighs for 5 minutes on each side, or until cooked through. Transfer the chicken to a plate and set aside.
3. Add butter to the frying pan (or skillet) and sauté the garlic and onion until golden brown. Then add the white wine and heavy cream. Reduce the heat to medium and bring the sauce to a simmer.
4. Add the spinach leaves and red mini pepper, stirring well. Then add the Italian seasoning and grated Parmesan cheese, and season with salt and black pepper to taste. If you prefer a thicker sauce, you can make a cornstarch and water slurry and add it to the sauce. Stir until the sauce thickens.
5. Add the chicken back to the pan and simmer for a few more minutes, or until the chicken thighs absorb all the flavors from the sauce.
6. Transfer to a plate and serve immediately.