Pan Fried Chicken Breast with Creamy Spinach Sauce
4 Chicken breasts
150g packet baby spinach
1 Tbsp Dijon Mustard
1 Tbsp Wholegrain mustard
2 chopped spring onions
2 tsp lemon juice
white wine to deglaze
Season chicken with salt & pepper and pan fry till brown and place in oven at 180c for about 12 mins to finish cooking. Leave to rest for 5-10 mins.
Deglaze the pan with white wine and add mustards, cream, spring onions, spinach and lemon juice. Season to taste. Stir until combined and spinach has wilted and sauce has slightly thickened.
Group spinach into centre of plate. Place chicken on top and drizzle sauce over the top.