dinner
Chicken with Mushrooms, Spinach, and Tarragon
Breathe new life into boneless chicken breasts with pan-fried mushrooms and a Parmesan herb cream sauce. Serve with crusty bread to soak up every last drop or you may be tempted to lick the plate—not that we’d judge!
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 2lb chicken fillet
- .5 cup mushrooms
- 3/4 cup chicken stock
- 2 cloves of garlic (pressed)
- 2 tbsp flour
- 1 cup cream
- 3 tbsp grated Parmesan
- A few sprigs of thyme
- A few sprigs of tarragon
- 2 cups spinach leaves
- Olive oil and butter
- Salt and pepper
Preparation Instructions
- Heat a splash of oil and some butter in your GreenPan, season the chicken fillets with salt and pepper and fry until cooked through. Set aside.
- Fry the mushrooms using the same pan. Scoop from the pan and set aside, leaving the oil and butter in the pan.
- Fry the garlic in the pan, add the flour and stir while adding a splash of (hot) chicken stock. Add the remaining stock and the cream. Leave to briefly boil down before finally adding the Parmesan, thyme and tarragon leaves and salt and pepper.
- Cut the spinach into thin strips, add these to the pan with the mushrooms and chicken. Leave to heat up for a minute, then serve.