1. In a large nonstick skillet, heat oil over high heat. Add chicken thighs and brown well on both sides, about 4 minutes per side. Transfer the chicken to a plate. 2. Reduce the heat to medium and add onions to the skillet. Cook, stirring occasionally, until they are lightly colored and tender, about 7 minutes. Add garlic and cook for 1 minute longer. Add mushrooms and cook, stirring, until the mushrooms are soft and any juices have evaporated, about 5 minutes. 3. Increase the heat to medium-high. Add wine and let simmer for 5 minutes. Add chicken broth, return to a simmer and let cook until the liquid is reduced by half, about 12 minutes. Stir in thyme and season with salt and pepper. 4. Reduce the heat to low, return the chicken and any juices to the pan, cover and simmer gently until the thighs are quite tender, about 30 minutes. Remove the chicken thighs to a clean plate. 5. Gradually stir mustard greens or spinach into the mushroom sauce, adding more as the first batch wilts, until all is wilted. 6. Mound just-cooked Mustard Pappardelle or fettuccine on a platter, spoon on the sauce and set the chicken on top. Sprinkle with Parmesan cheese and parsley and serve. ories : Gail Shermeyer

chopped fresh thyme

chopped fresh parsley