Pan-fried chicken breasts with mushrooms and spinach

Method

1 Preheat the oven to 180ºC/160ºC fan/Gas 4. Put the flour into a shallow dish and season with salt and black pepper. Coat both sides of the chicken breasts in the flour. Heat a large frying pan with a little drizzle of oil over a low heat. Pan-fry the chicken on each side for 3-4 minutes or until nicely browned (but not too dark). Transfer to a baking tin and bake in the oven for 15-20 minutes, depending on the size of the chicken - make sure they're thoroughly cooked.

2 Meanwhile, reheat the pan in which you cooked the chicken. Add the butter and gently fry the mushrooms; season as required. Pour in the wine and allow to reduce slightly. Add the cream and Parmesan and bring to the boil. Add the spinach and parsley and simmer for 2-3 minutes or until the spinach is cooked. Taste the sauce and correct the seasoning.

3 Slice the chicken breasts in half lengthways and place on serving plates. Spoon the mushroom and spinach sauce over the chicken. Serve with baby roasted potatoes if desired.