Ingredients

• 2 x 225g/8oz chicken breasts
• skin on
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 200ml/7fl oz chicken stock
• 85g/3oz butter
• 200g/7oz assorted wild mushrooms
• 75ml/2½fl oz white wine
• 200ml/7ml double cream
• handful large leaf spinach (not baby spinach)
• 1 tbsp chopped fresh tarragon
• 200g/7oz basmati rice
• cooked according to packet instructions
• 75g/2½oz flaked almonds
• toasted
• 75g/2½oz butter

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the chicken with salt and freshly ground black pepper
• then cook skin-side down in a hot pan for 4-5 minutes
• until the skin is crisp and golden-brown.
• Turn the breast over to cook for one minute
• then transfer to a deep ovenproof dish
• skin-side up.
• Add enough chicken stock to come a third of the way up the chicken. Place into the oven and cook for 20-25 minutes
• or until the chicken is completely cooked through.
• Meanwhile
• melt the butter in a frying pan. When the butter is foaming
• add the mushrooms and fry for 3-4 minutes
• until golden.
• Add the white wine and boil for 2-3 minutesto reduce the liquid almost completely.
• Add the cream
• spinach and tarragon and boil to reduce the liquid by a third.
• For the rice
• place the cooked rice into a bowl
• add the nuts and butter and mix together well.
• To serve
• spoon out a portion of rice mixture onto a plate. Place a chicken breast alongside and spoon over some of the cream sauce.