Try this pan-fried chicken with mushrooms and spinach in a creamy sauce. It is a delicious midweek meal and, best of all, it takes only 15 minutes to make.
Serves44
Cook time15 mins15 minutes
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
