1. Pat the chicken dry and season lightly with a pinch of salt and pepper

2. In a large skillet over medium-high heat melt 28 grams (2 tablespoons) butter

3. Brown the chicken in batches until golden on all sides about 5-6 minutes per batch

4. Transfer the browned chicken to a plate

5. Pour off all but 1 tablespoon of fat from the skillet

6. Add the soy sauce and minced garlic to the skillet and stir to deglaze scraping up any browned bits

7. Cook for 1 minute until fragrant then add 1/2 teaspoon salt

8. Remove the skillet from heat and reserve the pan juices

9. In the same skillet melt the remaining 14 grams (1 tablespoon) butter over medium heat

10. Add the mushrooms and sauté until tender and lightly browned about 5 minutes

11. Season with 1/4 teaspoon salt and 1/2 teaspoon black pepper

12. Transfer the sautéed mushrooms to the plate with the chicken

13. Return the pan juices to the skillet

14. Place the chicken mushrooms and pan juices in a large pot

15. Add the chicken broth and bring to a gentle boil

16. In a small bowl whisk together the heavy cream Dijon mustard and flour until smooth

17. Stir this mixture into the pot and cook for 3-5 minutes stirring constantly until the sauce thickens

18. Add the baby spinach and diced salami

19. Stir until the spinach wilts about 2 minutes

20. Season with the remaining 1/4 teaspoon salt 1/2 teaspoon black pepper and the sambal oelek

21. Adjust seasoning to taste

22. Serve hot with boiled potatoes and a fresh green salad