Chicken with Wild Mushrooms and Spinach

Crispy pan-seared chicken breasts roasted in stock, served with a creamy mushroom tarragon sauce and nutty buttered basmati rice.

Chicken Dinner Main Course Gluten Free Mushrooms

Estimated Nutrition

Calories

1431.2

kcal / serving

2862.4 kcal total

Carbs

37.3g

per serving

74.5 g total

Fat

116.4g

per serving

232.8 g total

Protein

59.6g

per serving

119.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Double Cream

Butter

for the rice

GrainsCereals

200

Basmati Rice

cooked

Liquids

200

Chicken Stock

White Wine

Meat

450

Chicken Breast

skin on

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Tarragon

freshly chopped

Almond

flaked and toasted

OilsFats

tbsp

Vegetable Oil

Vegetables

200

Wild Mushrooms

assorted

handful

Spinach

large leaf

Method

Melt butter in a frying pan and fry the mushrooms for 4 minutes until golden.

Preheat the oven to 200°C.

Season the chicken and cook skin-side down in a hot pan for 5 minutes until crisp.

Turn the breast over for one minute then transfer to a deep ovenproof dish skin-side up.

Add enough chicken stock to reach one third of the chicken's height and bake for 25 minutes.

Add white wine and boil for 3 minutes to reduce the liquid almost completely.

Stir in cream, spinach, and tarragon then boil to reduce the volume by one third.

Mix the cooked rice with toasted almonds and butter in a bowl.

Serve the chicken with a portion of rice and the cream sauce.