Chicken with Mushrooms Spinach & Tarragon

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Quick and deliciously tasty!


  • 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


  1. 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.
  2. Fry the mushrooms using the same pan. Scoop from the pan and set aside, leaving the oil and butter in the pan.
  3. 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.
  4. Cut the spinach into thin strips, add these to the pan with the mushrooms and chicken.
  5. 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.

  • Valerie

    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

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