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