Zoe'S Chicken Tarragon - cooking recipe

Ingredients

4 chicken breasts, cut into bite size pieces
1 ounce plain flour, 25g
2 tablespoons olive oil
9 ounces chestnut mushrooms, sliced, 250g
5 ounces white wine
300 ml creme fraiche
1/2 tablespoon Dijon mustard
2 tablespoons fresh tarragon, chopped
spinach, 1 large handful

Preparation

Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together.
Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5 min until golden - do this in batches to stop the chicken from sweating. Remove from pan and set aside.
Add the remaining oil to the pan and fry the mushrooms for 3 - 5 minutes until nearly cooked through. Return chicken and any juices to the pan. Pour over the white wine and simmer for 2 - 4 minutes.
Stir in the creme fraiche, mustard and most of the tarragon. Bring to the boil and simmer for 5 minutes or until chicken is cooked through.
Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately.