250g Chicken Breast, Tenders or Thighs per person
2 Tablespoons of Butter
1 Bag of Spinach, stalks removed
1 Small Bottle of Cream
6 Finely Sliced Large Mushrooms
50G Grated Parmesan Cheese


  1. Score the tops of the chicken breast and season with salt and pepper. Cover and bake in a hot oven for 20 mins.
  2. Melt butter in a large non stick frying pan. Add mushrooms and cook until soft. Add the bottle of cream and spinach, cook until spinach has wilted, then add parmesan cheese. Cook for a further 2 minutes then pour over chicken breast.
  3. Serve with mashed potato and fresh veges.