Champagne Chicken - cooking recipe

Ingredients

2 tbsp olive oil
6 None small chicken breasts
3 tbsp butter
1 tbsp all-purpose flour
1 1/4 cups vegetable stock
3/4 cup dry champagne
1 clove garlic, peeled, finely diced
2 None onions, peeled, finely diced
1 lb baby spinach
1/4 cup pine nuts, toasted

Preparation

Heat 1 tbsp oil in a large frying pan. Saute chicken breasts for 10 mins, until browned on both sides and cooked through. Season and keep warm.
Meanwhile, melt butter in a saucepan. Add flour and cook until nutty. Gradually whisk in 3/4 cup stock and the champagne. Bring to a boil and cook for 3-4 mins, stirring. Season.
Heat remaining oil in a saucepan. Sweat garlic and onions until softened. Add remaining stock and spinach. Cook for 2-3 mins, until wilted. Season then mix in pine nuts. Slice chicken and serve with spinach and champagne sauce.