2-3 boneless skinless chicken thighs (you can substitute breasts)
1/2 GF oats (you can substitute regular oats or already made oat flour)
2 TSP paprika
2 TSP Oregano
1 TSP fresh cracked pepper
1 TSP olive oil
1 pint Shiitake mushrooms (you can substitute any small type mushroom. Dried Wild are delicious if you have them available. If using, remember to rehydrate in chicken stock or white wine)
2 cloves garlic, chopped
1/4 cup shallots, finely sliced
1 cup white wine (I used Sauvignon blanc, but any should taste delicious)
1/2 cup chicken stock
3 anchovie fillets
2 TBSP Nonfat Plain Chobani Greek Yogurt
3 TBSP apple cider vinegar
3 large handfuls baby spinach
1/4 English cucumber, chopped
1/4 cup red onion, thinly sliced
Chicken: Place your oil in your skillet and turn on medium high heat. Grind your oats in a food processor until coarse. Place oats and dry seasonings into a bowl. Pound your chicken thighs until they reach 1/4 inch thickness. Dredge the chicken in the oat mixture and cook in your skillet; about 1-1.5 minutes on each side. This is just long enough to brown the oats; you are not cooking the chicken through yet. Remove from the skillet and set aside.
Sauce: Turn heat down to medium; add 1/2 cup of your wine and stir to deglaze the pan. Add in mushrooms, shallots, and garlic; stir together. Add in the stock and 1 tbsp vinegar; cook down. Add back the chicken and yogurt and cover until chicken is cooked through. Remove chicken, and add in the rest of the wine and vinegar to lighten up the sauce for the salad. If the sauce has become too thick, add water if needed.
Pour the sauce over a large salad of baby spinach, thinly sliced red onion, and chopped English cucumber. Top with chicken and enjoy!