Gorgeous rich creamy mushroom and white wine sauce served over skillet seared chicken spinach and peppers a lovely one pan cook on the table within 15 minutes full of sumptuous flavours, this also goes great tossed through pasta. Two extra little tweaks and this dish becomes a stroganoff!
Prep time 5 minutes / Cooking time 10 minutes
Ingredients
(serves 2)
2 chicken breasts bashed even
1 glug olive oil
1 tbsp butter
400g assorted mushrooms
2 rashers sweetcure bacon diced
1 small onion finely diced
1 clove garlic grated
1 red pepper sliced
1/2 glass white wine
200g fresh spinach
500ml double cream
1 pinch Himalayan sea salt
1 pinch fresh ground black pepper
Heat your skillet to a medium heat, add the olive oil and butter then the onions, garlic, bacon and mushrooms, cook for a couple of minutes then remove from the pan and keep to one side, season the chicken with salt and pepper and sear in the skillet for around three minutes on each side turning only once, add the peppers and cook for a further couple of minutes, next add back the mushrooms and any resting juices along with the white wine, reduce the wine by two thirds than add cream, bring the cream to a simmer for a minute or so until it has thickened slightly then add the spinach stir through and take off the heat, leave the skillet to rest for a couple of minutes before serving. This dish can also be lightened with a generous squeeze of lemon to cut through the richeness of the creamy mushroom sauce, go one step further and add some smoked paprika and turmeric and it's a slight twist on stroganoff!
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