INGREDIENTS

INSTRUCTIONS

In a large frying pan, melt 15g of butter with the oil over a medium
heat. Place the chicken, skin-side down and cook slowly, allowing the
skin to turn a nice golden brown colour. This should take 10-12
minutes. Turn over and cook for a further 7-10 minutes (or until
juices run clear).  2 Remove the chicken from the pan to the warming
shelf in the oven.  Pour away any fat and return the pan to a high
heat.  3 Pour 50ml of white wine into the hot pan and scrape with a
wooden  spoon any caramelised bits of chicken from the pan. This is
called  deglazing. Reserve this liquid.  4 Clean the pan and return to
a medium heat. Add 5g of the remaining  butter and sweat the shallots
for one minute without colouring them.  Add the mushrooms and saute
quickly, again without colouring.  5 Add the remaining wine and
reserved liquid to the pan, turn up the  heat and reduce the liquid by
one third. Add the cream, bring to the  boil, season with salt and
pepper to taste and remove from the heat,  keeping it warm.  6 In a
very hot wok, add the remaining butter and at the same time  throw in
the spinach stirring continuously. In seconds the spinach  will wilt
and be cooked. Season with salt and pepper and serve under  the chicken
breast.  7 Return the sauce to the heat on high, stir in the chopped
parsley  pour the sauce around the chicken and spinach arrangement.
Serve with  Boulangere potatoes or any other potato dish.  Converted by
MC_Buster.  Recipe by: Food & Drink  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 214
Total Fat: 24.4g
Cholesterol: 64.5mg
Sodium: 6.3mg
Potassium: 79.9mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.6g
Protein: <1g