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Peppered chicken breast with mustard spinach and flambéed mushroom sauce



  • 1.

    Place the chicken on a chopping board and beat flat with a meat tenderizer. Next place the peppercorns on a plate and spread over each piece of chicken, pressing down to form a thick crust.

  • 2.

    Heat one tablespoon of the light olive oil and 25g/1oz of the butter in a wide shallow frying pan, add the chicken breasts and cook for 2 minutes each side. Then allow to rest whilst you make your sauce.

  • 3.

    Tip in the mushrooms along with the remaining oil, and cook for a minute until tender, then tip on to a plate and reserve.

  • 4.

    Quickly deglaze the pan with the cognac scraping the bottom with a wooden spoon to release any sediment then add the sherry vinegar and pour in the chicken stock.  Allow to simmer down for a couple of minutes until slightly reduced and thickened.

  • 5.

    Tip in the cooked mushrooms and allow to warm through, then whisk in 25g/1oz of the remaining butter until you have achieved a smooth glossy finish and remove from the heat.

  • 6.

    Add the remaining butter to a large pan and once it starts to foam tip in the spinach. Sauté over a high heat until just wilted. Season to taste then stir in the cream and the mustard.

  • 7.

    To serve place some spinach in the centre of each plate followed by a rested piece of chicken finish with a spoonful of the flambeed mushroom sauce.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Peppered chicken breast with mustard spinach and flambéed mushroom sauce.


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