One-pan mushroom and spinach chicken
The whole family will love this irresistible one-pan mushroom and spinach chicken recipe
Cook Time 15 minutes mins
- 2 tbsp Olive Oil
- 4 Chicken Breasts
- 1 Leek Pale section only, thinly sliced
- 200 grams Mushrooms Sliced
- 1 tsp Garlic Minced
- 1 tbsp Plain Flour
- 300 ml Cream
- 60 g Baby Spinach
- 1 tbsp Chives Chopped
Heat half the oil in a large deep frying pan over medium-high heat.
Use a sharp knife to cut 3 slits into the top of each piece of chicken.
Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.
Heat remaining oil in the pan over medium heat.
Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens.
Add flour and cook, stirring, for 1 min or until vegetables are well coated.
Return the chicken to the pan with the cream.
Cook, covered, for 3 mins or until the sauce thickens slightly.
Stir in the spinach and chives.
Season and Serve
Keyword Comfort Food', Quick and Easy, Winter Warmer
