CREAMY TARRAGON CHICKEN, SPINACH & MUSHROOMS ON RICE

Chicken, tarragon, spinach and mushrooms create a classic combination where the flavours just work so well together. Combined with Philadelphia and you get a creamy finish to a deliciously healthy winter comfort dish. 

30 Minutes. Free Range. 

Serves 2.

Ingredients
2 x180g chicken breast
1 x 40g tub Philadelphia
2 sprigs tarragon
1 clove of garlic
100g baby spinach
100g button mushrooms
180ml white cooking wine
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes. 

Prepare chicken & vegetables 
Finely slice mushrooms. Remove leaves of tarragon and finely chop. Crush garlic. Place chicken flat on a chopping board and cut each breast horizontally to halve 
the thickness. Cover with a sheet of cling wrap. Using the flat side of a meat mallet (or wine bottle), flatten until 5mm thick.

Cook chicken & vegetables
In a bowl combine chicken with a drizzle of olive oil, salt and pepper. Heat a fry pan to a medium heat. Add the chicken and cook for 2-3 minutes each side until almost cooked through. Remove from pan and set aside. Bring the same pan to a medium heat and add a little more olive oil. Add the garlic and mushrooms. Sauté for 30 seconds then add the spinach. Sauté until the leaves have wilted. Reduce heat to low and add the wine, Philadelphia, and tarragon. Stir to mix well. Add the chicken back to the pan with any juices. Gently coat chicken with sauce and simmer for 2 minutes.  Remove from heat. 

To serve
Place rice onto deep plates, top with chicken and then spoon over mushrooms,
spinach and sauce. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 24, 2016 by Timothy Ryder
previous / next
Liquid error: Could not find asset snippets/sloyalty-statusbar.liquid