Creamy Baked Chicken Breasts with Mushrooms & Parmesan Cheese Picture: Supplied
Serves 4
  • 15ml + 15ml olive oil
  • 4 thick chicken breast fillets
  • 3ml paprika
  • 2 garlic cloves, crushed
  • 300g portabellini mushrooms
  • 60g butter
  • 15ml cake flour
  • 250ml chicken stock
  • 250ml cream
  • 80g parmesan cheese, grated
  • ½ bunch spinach, chopped
  • milled black pepper
  • 10ml lemon zest
  • 30ml flat leaf parsley, chopped
  1. Heat 15ml oil in a casserole and season each chicken breast with paprika. 
  2. Sear the chicken breasts for 3 – 4 minutes per side. Transfer to a plate and set aside. 
  3. Add the remaining olive oil and fry the garlic and mushrooms. 
  4. Return the chicken breasts to the casserole and set aside. 
  5. Melt the butter in a pan stir in the flour until it thickens. 
  6. Whisk in the chicken stock, cream, half of the Parmesan cheese and cook for 3 – 4 minutes. 
  7. Return the casserole to the stove and pour the cream sauce over the top. Cover and simmer for 5 – 10 minutes, or until the chicken breasts are tender. 
  8. Add the spinach and let simmer for another 2 – 3 minutes. 
  9. Season well with pepper, and add the lemon zest, parsley and top with the remaining Parmesan cheese. 
Serve with pasta or mashed potatoes and seasonal vegetables.