Chicken with Mushrooms Spinach & Tarragon
Quick and deliciously tasty!
Ingredients
- 800g chicken fillet
- 250g mushrooms
- 200 ml chicken stock
- 2 cloves of garlic (pressed)
- 2 tbsp flour
- 250 ml single cream
- 3 tbsp grated Parmesan
- A few sprigs of thyme
- A few sprigs of tarragon
- 100g spinach leaves
- Olive oil and butter
- Salt and pepper
Method
- Heat a splash of oil and some butter in a large frying pan, season the chicken fillets with salt and pepper and fry until cooked through. Set aside.
- Fry the mushrooms using the same pan. Scoop from the pan and set aside, leaving the oil and butter in the pan.
- Fry the garlic in the pan, add the flour and stir while adding a splash of (hot) chicken stock. Add the remaining stock and the cream. Leave to briefly reduce before adding the Parmesan, thyme and tarragon leaves and salt and pepper.
- Cut the spinach into thin strips, add these to the pan with the mushrooms and chicken.
- Leave to heat up for a minute, then serve.
Hi Valerie,
Further to my (private) reply on Saturday, it’s single cream, but I’ve used creme freche in the past and that works just as well. Andi.
Hi,
I am just looking at the recipe Chicken with Mushrooms and Spinach & Tarragon. Please can you tell this intrepid cook if the cream to be used is single or double. Many thanks. Valerie
Leave a comment