Chicken Supremes with Creamy Spinach & Mushroom Sauce

Time

Serves

Ingredients

• Field & Flower Chicken Supremes (450g)
• 2 tbsp olive oil
• 1 brown onion, thinly sliced
• 2 cloves garlic, crushed
• 150g girolle/chestnut mushrooms, halved
• 150ml white wine
• 300ml chicken stock
• 200ml double cream
• 1 heaped tsp Dijon mustard
• 100g baby spinach
• Hot mashed potato or rice, to serve

Instructions

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Drizzle the chicken supremes with olive oil and season well on all sides. Heat a medium-sized ovenproof frying pan over a medium heat and then fry skin-side down for 5-6 minutes or until the skin is golden. Flip over and fry for another 3 minutes on the other side or until golden but not fully cooked through, remove from the pan and set aside.
3. Add a tablespoonful of olive oil to the frying pan, add the onions and fry over a medium heat for 5 minutes or until softened, add the garlic and fry for another minute. Add the mushrooms to the pan, season, turn up the heat and fry for 3-4 minutes or until golden.
4. Add the wine, bubble for 2 minutes or until it has been reduced by half. Pour in the stock and simmer for 5 minutes or until it has reduced and the sauce has thickened a little.
5. Stir in the cream and mustard, return the browned chicken to the pan, bring to a simmer and then transfer to the oven for 12-15 minutes or until the chicken is cooked through.
6. Add the spinach to the pan and simmer gently over a low heat for 1-2 minutes or until the sauce is the desired thickness and the spinach has wilted.
7. Serve immediately with hot mashed potatoes or rice.