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Heat a splash of oil and some butter in your GreenPan, season the chicken fillets with salt and pepper and fry until cooked through. Set aside.
Fry the mushrooms using the same pan. Scoop from the pan and set aside, leaving the oil and butter in the pan.
Fry the garlic in the pan, add the flour and stir while adding a splash of (hot) chicken stock. Add the remaining stock and the cream. Leave to briefly boil down before finally adding the Parmesan, thyme and tarragon leaves and salt and pepper.
Cut the spinach into thin strips, add these to the pan with the mushrooms and chicken. Leave to heat up for a minute, then serve.
Rugged Non-Stick Coating
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