This recipe is based on a dish from my favorite restaurant, who last year featured cuisines from different countries. It was far and away the most delicious of the different dishes!
Fry in a hot skillet in melted butter 1 lb cut up chicken (we used boneless thighs) until done. Add ground black pepper and salt to taste. Add 4 oz baby spinach leaves, a pinch of cayenne pepper, 4 strands saffron and a touch of garlic powder. When spinach is almost wilted, move everything to side of pan and splash some sherry (we used an Amantillado) in center of pan, turn heat down. Stir all up, add 4 or 5 oz heavy cream and 1 cup fresh grated Parmesan cheese (about 2 1/2 - 3 oz). Stir until sauce thickens and serve over rice.
Next time we'll try it with fresh grated Manchego cheese instead of Parmesan.