Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat avocado oil over medium heat. Add the chicken thighs and cook for 5 to 6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the butter. Add the minced garlic and sliced mushrooms, cooking for 4 to 5 minutes until the garlic becomes fragrant and the mushrooms are softened.
Stir in the vegetable broth, coconut cream, Dijon mustard, and Pecorino Romano cheese. Let the sauce simmer for about 5 minutes until it thickens slightly. Season with salt and pepper.
Add the fresh kale or spinach to the sauce and stir until wilted.
Return the chicken thighs to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for another 2 to 3 minutes to combine the flavors.
Optional: for a crispy garnish, sprinkle prosciutto pieces on top of the chicken before serving.
Serve the chicken warm with a side of roasted vegetables or mashed potatoes.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Calories: Approximately 420 per serving
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