Chicken in Mushroom Jalapeño Sauce

1: Brine the chicken by soaking it in salted water for 20-30 minutes using 3 tbsp of salt in a big bowl of water.

2: Pat the chicken very dry and rub all the seasonings over it, then marinate overnight or for up to 1 hour.

3: Grill the chicken, bake at 350°F for 30 minutes flipping halfway, or fry using a light spray of cooking spray.

4: Let the chicken rest for 10 minutes, then slice it thinly.

5: In a large pot over high heat, add 3 tbsp of olive oil and mushrooms, letting them get some color.

6: Reduce the heat to medium and add garlic and jalapeños; sauté for 3 minutes.

7: Add spinach, Worcestershire sauce, and mustard and cook for 3 more minutes.

8: Remove the mixture from the pot onto a plate.

9: In the same pot, add butter and flour; whisk for 3 minutes to remove the rawness of the flour.

10: Slowly add in the milk while whisking continuously.

11: Stir in the remaining ingredients and add back the mushrooms and chicken.

12: Let the sauce cook on medium heat until it thickens and adjust seasonings.

13: Garnish with fresh chopped parsley and cracked pepper, and serve with rice.