CREAMY PARMESAN, GARLIC AND MUSHROOM CHICKEN

4 skinless chicken breasts, sliced in half lengthways
250 grams mushrooms, sliced (8 oz)
2 tablespoons canola oil

57 grams butter (1/4 cup)
2 teaspoons minced garlic
1 tablespoon cornflour
1/2 cup chicken stock
1 cup thickened cream
3/4 cup extra sharp parmesan cheese, grated
1 teaspoon garlic powder
1 cup fresh baby spinach
salt and pepper to taste

in a large deep frypan heat the oil on medium heat.  cook the chicken, turning, until just brown and cooked through. remove from pan and put aside.

add mushrooms to the frypan and cook until just changing colour. remove from pan and put aside.

melt the butter in the frypan and add the garlic. cook till fragrant.

stir in the flour then the stock and cook till thickening.

stir in the cream, parmesan and garlic powder. add the chicken and mushrooms. simmer until chicken is warmed through.

add the spinach and salt and pepper and cook until spinach is wilted.

if needed, thicken with a little more cornflour mixed with cream.

serve with rice or pasta.