Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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.