1/4 cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup heavy cream
1/4 cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl.
Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken thighs and cook until golden brown, about 5 minutes on each side.
Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in tomato sauce, cream, and milk; stir to combine.
Season with red pepper flakes and mix in spinach.
Allow spinach to wilt, about 3 minutes.
Return chicken thighs to the skillet and heat until warmed through.
Serve topped with freshly shaved Pecorino Romano cheese.