Chicken, Spinach and Wild Mushrooms

Good Pair Days -
  • 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