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Chicken with wild mushrooms and spinach (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



2 x 225g/8oz chicken breasts, skin onsalt and freshly ground black pepper 2 tbsp vegetable oil200ml/7fl oz chicken stock85g/3oz butter200g/7oz assorted wild mushrooms75ml/2½fl oz white wine200ml/7ml double creamhandful large leaf spinach (not baby spinach)1 tbsp chopped fresh tarragonFor the rice200g/7oz basmati rice, cooked according to packet instructions75g/2½oz flaked almonds, toasted 75g/2½oz butter



Method



1. Preheat the oven to 200C/400F/Gas 6.2. Season the chicken with salt and freshly ground black pepper, then cook skin-side down in a hot pan for 4-5 minutes, until the skin is crisp and golden-brown.3. Turn the breast over to cook for one minute, then transfer to a deep ovenproof dish, skin-side up.4. Add enough chicken stock to come a third of the way up the chicken. Place into the oven and cook for 20-25 minutes, or until the chicken is completely cooked through. 5. Meanwhile, melt the butter in a frying pan. When the butter is foaming, add the mushrooms and fry for 3-4 minutes, until golden.6. Add the white wine and boil for 2-3 minutesto reduce the liquid almost completely.7. Add the cream, spinach and tarragon and boil to reduce the liquid by a third.8. For the rice, place the cooked rice into a bowl, add the nuts and butter and mix together well. 9. To serve, spoon out a portion of rice mixture onto a plate. Place a chicken breast alongside and spoon over some of the cream sauce.