Easily adaptable to family preferences - can be made ahead and re-heated for a busy weeknight meal.
Preheat a large cast iron skillet or heavy saute pan to medium heat while you prep your onions
Just before adding the onions to the skillet, coat the pan generously with Tuscan Herb Infused Olive Oil. Add chopped onions and stir. You should hear a sizzle when you add the onions. Cook until translucent 4-5 minutes. Prep your mushrooms while the onions cook.
Add sliced mushrooms when onions are translucent. Drizzle additional Tuscan Herb Infused Olive Oil and sprinkle with about a teaspoon of seasonello salt. Stir to combine and allow to saute until the mushrooms start to release liquid and soften.
Remove onion mushroom mixture from the skillet and set in a dish to the side.
Increase heat to medium high - once hot add 1 Tbsp Tuscan Herb Infused Olive Oil and then 2 LB of boneless skinless chicken thighs - arrange in single layer to sear for about 5 minutes without turning. Chop vegetable of choice. ( Pictured is finely chopped Kale because that is what I had on hand - finely chopping it decreases the cooking time and makes for a milder taste ie disguised for picky eaters!) Fresh or thawed frozen spinach would work. Add to chicken and allow to cook without stirring.
After 5 minutes flip the chicken thighs - incorporate the greens of choice and let cook another 5 minutes.
Add the condensed cream of mushroom soup, white wine and broth (or milk), thyme, dijon mustard and stir to combine fully. Then add the cooked mushrooms and onions back to the pan.
Reduce heat to low and let simmer for about 10 minutes.
Serve over rice or potatoes.