Instructions: 1 In a large frying pan, melt 15g of butter with the oil over a medium heat. Place the chicken, skin-side down and cook slowly, allowing the skin to turn a nice golden brown colour. This should take 10-12 minutes. Turn over and cook for a further 7-10 minutes (or until juices run clear).

2 Remove the chicken from the pan to the warming shelf in the oven.

Pour away any fat and return the pan to a high heat.

3 Pour 50ml of white wine into the hot pan and scrape with a wooden spoon any caramelised bits of chicken from the pan. This is called deglazing. Reserve this liquid.

4 Clean the pan and return to a medium heat. Add 5g of the remaining butter and sweat the shallots for one minute without colouring them.

Add the mushrooms and saute quickly, again without colouring.

5 Add the remaining wine and reserved liquid to the pan, turn up the heat and reduce the liquid by one third. Add the cream, bring to the boil, season with salt and pepper to taste and remove from the heat, keeping it warm.

6 In a very hot wok, add the remaining butter and at the same time throw in the spinach stirring continuously. In seconds the spinach will wilt and be cooked. Season with salt and pepper and serve under the chicken breast.

7 Return the sauce to the heat on high, stir in the chopped parsley pour the sauce around the chicken and spinach arrangement. Serve with Boulangere potatoes or any other potato dish.

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