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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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from a Good Housekeeping at my hair salon. Have made it once and it is easy and delish! Ingredients:
4 chicken breasts, cut into bite size pieces |
1 ounce plain flour, 25g |
2 tablespoons olive oil |
9 ounces chestnut mushrooms, sliced, 250g |
5 ounces white wine |
300 ml creme fraiche |
1/2 tablespoon dijon mustard |
2 tablespoons fresh tarragon, chopped |
spinach, 1 large handful |
Directions:
1. Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together.
2. Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5 min until golden - do this in batches to stop the chicken from sweating. Remove from pan and set aside.
3. Add the remaining oil to the pan and fry the mushrooms for 3 - 5 minutes until nearly cooked through. Return chicken and any juices to the pan. Pour over the white wine and simmer for 2 - 4 minutes.
4. Stir in the creme fraiche, mustard and most of the tarragon. Bring to the boil and simmer for 5 minutes or until chicken is cooked through.
5. Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately.
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