Chicken with Creamy Wild Mushroom and Tarragon Sauce
Nutrition per serving
Calories | 642 kcal |
Protein | 53.1 g |
Carbs | 19.2 g |
Fats | 39.6 g |
Saturated Fat | 19.3 g |
Monounsaturated Fat | 13 g |
Polyunsaturated Fat | 2.9 g |
Sugars | 4.5 g |
Fiber | 6.7 g |
Sodium | 403 mg |
Ingredients
Chicken Breast | |
Olive Oil | |
Garlic | |
White or chestnut mushrooms | |
Oyster Mushrooms | |
Baby Spinach | |
Double Cream | |
Tarragon leaves, fresh | |
Table Salt | |
Black Pepper |
1. Finely chop the garlic and the tarragon should be roughly chopped. Bring a large saucepan of water to the boil. Then add chicken.
2. Lower the heat until the water is just below boiling and allow the chicken to cook for 12 minutes. Ensure the chicken is fully cooked through.
3. At the same time heat the olive oil in a large frying pan over a medium to high heat. Add the garlic and cook for about 30 seconds.
4. Chop the larger mushrooms roughly and place into the pan, add the rest of mushrooms a minute or two afterwards and cook for a further minute.
5. Increase the heat to high and them then add the spinach and stir until wilted. Pour in the double cream, then bring to the boil and simmer for 1 minute. Add the chopped tarragon and remove the pan from the heat.
6. Slice into the thickest part of chicken breast to ensure the meat is cooked throughout – the meat should be white all the way through and the juices should run clear.
7. Place onto plate, ensuring as much liquid as possible is drained off.
8. Season with salt and pepper as required then pour over the creamy sauce.