Pan fried chicken served with a creamy mushroom sauce.


  • 4 chicken breasts (skin and thigh bone still attached)
  • 75 g plain flour (with seasoning)
  • for the sauce:
  • 30 g butter
  • 200 g wild mushrooms (oyster, chitake, chanterelle etc). 200g spinach
  • 300 ml cream
  • 60 g freshly grated parmesan cheese
  • 40 ml white wine
  • freshly chopped parsley
  • salt and black pepper


  • Make sure that the skin on the chicken is smooth, without cracks and is coating entire breast. Dip the chicken in flour, on both sides.
  • Heat a large frying pan with a little drizzle of oil.
  • Pan fry Chicken on each side for 3-4 minutes or until nicely browned (not too dark)
  • Transfer to a baking sheet and continue to cook in the oven for a further 15-20 minutes-depending on the size of the breasts-Make sure it I fully cooked-Cut into the centre with a knife just to be sure.
  • Meanwhile reheat the pan on which you cooked the chicken.
  • Melt the butter and gently fry the mushrooms. Season as required. Sometimes I just put a little salt on the mushrooms at this stage.
  • Pour in the white wine and allow to reduce.
  • Add the cream and parmesan cheese at this stage and allow the mixture to come to the boil.
  • Next add in the spinach leaves and chopped parsley and simmer for 2-3 minutes until the spinach is cooked.
  • Taste the sauce at this stage and correct the seasoning.

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