Melt 2 tablespoons of butter in a skillet on high heat
Salt and pepper chicken thighs and add them to the hot skillet
Brown the the chicken on both sides really well
Add a 1/2 a can of chicken broth to the chicken and make sure the chicken isn't sticking to the pan
Reduce heat to medium, add mushrooms and place a lid on the skillet
In a separate skillet melt the remaining 6 tablespoons of butter on high heat
Add the almond flour stirring with a spatula until the roux starts to brown
Once the roux is slightly brown add the remaining chicken broth from the can and continue to cook on high and let the mixture slightly reduce..approximately 10-15 minutes
While that mixture is reducing remove the chicken thighs from the other skillet and set them aside. Save the mushrooms and broth
Mix the seasoning together
Add the mushrooms and broth to the roux mixture.
Add the seasoning and bring the mixture up to a slow boil
Add 1 cup heavy cream and bring the sauce up to a slow boil
Reduce heat to Low and add 2 cups of shredded mozzarella cheese
Stir occasionally with a spatula and allow all the cheese to melt
Add fresh spinach and sir slightly
Place lid on top until the spinach is wilted
After the spinach is wilted stir the creamy mixture well add the chicken back to the pot
Top with parmesan cheese if desired and place the lip back on top until the cheese is melted