Impress the whole family at dinner time with this irresistible one-pan mushroom and spinach chicken recipe.
Ingredient
2 tbsp 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 tbsp plain flour
300ml light cooking cream
60g pkt Coles Australian Baby Spinach
1 tbsp chopped chives
Direction
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.
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.
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.
