- 4 x 125 g (4oz) chicken breasts, cut into bite-size pieces
- 25 g (1oz) plain flour
- 2 tbsp olive oil
- 250 g (9oz) chestnut mushrooms, sliced
- 150 ml (5fl oz) white wine
- 300 ml (½ pint) crème fraîche
- ½ tbsp Dijon mustard
- 2 tbsp fresh chopped tarragon
- Large handful spinach
- Begin by placing the chicken in a bowl and evenly coating it with flour and seasoning. Mix the ingredients together until well combined.
- Take a large frying pan and heat half of the oil over medium-high heat. Brown the chicken for approximately 5 minutes or until it turns golden. If needed, do this step in batches to prevent the chicken from sweating. Once done, remove the chicken from the pan and set it aside.
- In the same pan, add the remaining oil and sauté the mushrooms for 3-5 minutes until they are nearly cooked through.
- Return the chicken and any accumulated juices to the pan. Pour the wine into the pan and let it simmer for 2 minutes. Then, add the crème fraîche, mustard, and most of the tarragon, stirring everything together.
- Bring the mixture to a boil and let it simmer for an additional 5 minutes, or until the chicken is fully cooked.
- Lastly, stir in the spinach and taste-check the seasoning. Sprinkle the remaining tarragon over the dish and serve immediately.