Chicken Breast with Zesty Lemon and Mushroom Sauce.

Recipe by Barry Horne.

Serves 4 people.

Ingredients:

- 4 chicken breasts

- 250g chestnut mushrooms 

- 2 lemons

- 100g spinach

- 2 galic cloves (chopped)

- 250ml chicken stock

- 100ml double cream

- 500g tagliatelle 

- 15g butter

Method: 

Place a large pan on a medium high heat. Season the chicken breasts and sear to get a nice golden colour. Remove from the pan when you have a nice colour and place to one side.

Add a small knob of butter and add the mushrooms and cook on a high heat until they start to brown, add the garlic and season well.

Add the chicken stock and reduce by half, add the cream and reduce the heat. 

Stir in the spinach and grate the zest of the lemons into the sauce and also add the juice of one of the lemons, add the chicken back in and leave to cook for 7-8 mins or until the chicken is cooked through.

Check for seasoning and serve with some lightly buttered tagliatelle.