Chicken, Spinach and Wild Mushrooms
Chicken, Spinach and Wild Mushrooms



  • 2 x chicken breasts, with skin
  • 2 tbsp oil
  • 200ml chicken stock
  • 90g butter
  • 200g wild mushrooms
  • 75ml white wine
  • 200ml heavy cream
  • Handful of spinach leaves
  • 1 tbsp chopped tarragon
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box