Chicken, Spinach and Wild Mushrooms

Preheat the oven to 200C. Season the chicken well, then cook - skin-side down - in a hot pan for 5 mins. Turn, and cook for 1 min on the other side, then transfer to an ovenproof dish skin-side up. Add enough chicken stock to come a third of the way up the breasts, and cook in the oven for 25 mins.
Meanwhile, melt the butter in a pan and fry the mushrooms for 5 mins. Add the wine, reduce almost completely, then pour in the spinach, cream and tarragon. Reduce by a third, then serve the sliced chicken breasts with plenty of your mushroom sauce and some rice on the side.

40 mins

2 serving

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