Our Head Chef shares his recipe for Pan Fried Supreme of Chicken with Sauteed Spinach and Green Peppercorn Sauce.
- 8 x 200g chicken fillets (trimmed)
- 3 shallots
- 1litre dark chicken stock
- 200ml Madeira
- 4 bags baby spinach (500g, washed)
- 1 small tin green peppercorns, drained
- 100m double cream
- 125g butter
- 50g each butter and plain flour, blended for beurre manié
Sweat the shallots with a teaspoon of green peppercorns, then add the Madeira and reduce by two thirds. Add the stock and reduce by two thirds again, thickening by whisking in the beurre manié, then strain through a sieve and season. Add the cream and a few green peppercorns for decoration.
Pre-heat the oven to 180°C. Pan fry the chicken breasts in a little oil, seasoning and turning until golden brown all over. Transfer to the oven and cook for 25-30 minutes.
To serve, wilt the spinach with a little butter, season to taste and drain. Place the spinach in the centre of the plate with chicken on top and sauce ladled over the chicken. Accompany with buttered new potatoes.