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
