Ingredients
Scale
- 6 chicken breast schnitzels (or 3 chicken breasts halved horizontally)
- salt and pepper, to season
- 1 cup (150 grams) plain flour
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cups button mushrooms, sliced
- 150 grams bacon, finely diced
- 1 cup (250 ml) chicken stock
- 1 cup (250 ml) cream
- 2 tablespoons Dijon mustard
- 1/2 cup (60 grams) parmesan cheese, grated
- 2 cups baby spinach leaves
Instructions
- Season chicken generously with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat 1 tablespoon butter and a drizzle of olive oil in a pan over medium-high heat.
- Working in batches, add 2-3 pieces of chicken to the pan and cook for 3-4 minutes or until golden.
- Carefully turn chicken and cook for another 2-3 minutes or until cooked through.
- Remove chicken and transfer to plate.
- Repeat steps 3-6 and cook remaining chicken.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in the fry pan over medium-high heat.
- Add mushrooms and bacon and cook for 5-7 minutes or until golden and cooked. Transfer cooked mushrooms and bacon to a plate.
- Add stock to the pan, bring to the boil and cook for 4 minutes, stirring occasionally scraping the brown bits off the bottom of the pan for added flavour.
- Reduce heat to gentle simmer, add cream and Dijon mustard and stir to combine.
- Add parmesan and stir until melted.
- Add spinach and stir until wilted.
- Return chicken, mushrooms and bacon to pan, garnish with parsley. Serve immediately. Enjoy x
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American