Chicken Thighs with Garlic & Spinach

1 T olive oil
4-6 cooked chicken thighs, skinned and deboned, cut into strips (OK to have more chicken!)
1 Garlic clove sliced thinly
½ c Fresh spinach leaves, thoroughly trimmed
1/3 c chicken stock
¼ c red wine vinegar
2 T blanched almonds
1 T parsley

In skillet, heat oil until shimmering. Season chicken with salt and pepper to taste and add to pan to brown on high heat. When browned, reduce heat to moderate, add garlic, cooking until fragrant. Add spinach, cooking until just wilted. Add stock & vinegar. Heat sauce for about 3 minutes then add almonds. Continue stirring until reduced. Add parsley and serve with brown or white rice.


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