Pan-fried chicken breasts with mushrooms and spinach

Serves: 4

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 50 gram(s) plain flour
• 4  chicken breasts, about 250g each, skin and wing still attached
• Sunflower oil, for frying
• 25 gram(s) butter
• 200 gram(s) wild mushrooms such as oyster, shiitake or chanterelle
• 5 tablespoon(s) white wine
• 350 ml double cream
• 75 gram(s) Parmesan cheese, grated
• 175 gram(s) spinach
• 2 tablespoon(s) chopped fresh parsley

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.

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