• 0:10 Prep
• 0:20 Cook
• 4 Servings

Ingredients​

• 6 chicken thigh fillets large halved
• 2 tsp smoked paprika
• 2 tbs extra virgin olive oil
• 200g button mushrooms small
• 100g butter chopped
• 5 garlic cloves thinly sliced
• 2 tbs fresh tarragon chopped
• 1 bunch English spinach trimmed
• Toasted crusty bread *to serve
• Mixed salad leaves *to serve
• 1 lemon cut into wedges *to serve
• 1 pinch salt and pepper *to taste

Method​

1. Sprinkle chicken with paprika. Heat 1 tablespoon oil in a large frying pan over high heat. Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.
2. Cut half the mushrooms in half. Melt 40g butter and remaining oil in pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a plate.
3. Add remaining butter to pan. Cook, stirring, for 1 minute or until butter is golden brown. Add garlic and tarragon. Cook for 1 minute or until fragrant. Return mushroom and chicken to pan. Cook, turning occasionally, for 5 minutes or until chicken is cooked through.
4. Remove from heat. Add spinach to pan. Cover. Stand for 2 minutes or until wilted. Season with salt and pepper.
5. Serve chicken with bread, salad and lemon wedges.