One-pan mushroom and spinach chicken recipe

Name: One-pan mushroom and spinach chicken recipe
Cook time: 15 min
Total time: 15 min
Ingredients: 2 tbs olive oil; 4 Coles RSPCA Approved Australian Chicken Breast Fillets; 1 leek, pale section only, thinly sliced; 200g cup mushrooms, sliced; 1 tsp minced garlic; 1 tbs plain flour; 300ml light cooking cream; 60g pkt Coles Australian Baby Spinach; 1 tbs chopped chives

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Emma Braz

chicken egg allergy garlic

One-pan mushroom and spinach chicken recipe

Ingredients

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2 tbs olive oil4 Coles RSPCA Approved Australian Chicken Breast Fillets1 leek, pale section only, thinly sliced200 grams cup mushrooms, sliced1 tsp minced garlic1 tbs plain flour300 milliliters light cooking cream60 grams pkt Coles Australian Baby Spinach1 tbs chopped chives

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Instructions

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Step 1

Heat half the oil in a large deep frying pan over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.

Step 2

Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.

Step 3

Return the chicken to the pan with the cream. Cook, covered, for 3 mins or until the sauce thickens slightly. Stir in the spinach and chives. Season.