Global Desk Only - FR - Cuisse de poulet dorée & purée d'épinards

• Meanwhile, prepare the stock.
• Crush or mince the garlic.
• Cut the onion into thin half rings.
• Slice the mushrooms.

• Season the chicken breast with salt and pepper. Melt a knob of butter in a frying pan over medium-high heat and fry the chicken breast for 2 minutes per side.
• Reduce the heat and fry for further 4 minutes per side or until done.

• Heat a drizzle of olive oil in a second frying pan over medium-high heat and sauté the mushrooms and onion for 7 - 8 minutes, stirring occasionally, or until golden brown.
• Add the garlic, deglaze with the red wine vinegar and stir well.
• Reduce the heat to low, then add the stock and cream. Simmer for 1 - 2 minutes, or until the sauce thickens.
• Season with salt and pepper and keep warm, covered with a lid, over low heat.

• Mash the potatoes with a knob of butter and a splash of milk/the cooking liquid as preferred.
• Stir in the mustard and season to taste with salt and pepper.

Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.