Ingredients​

• 2 boneless skinless chicken breast slice in half
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 teaspoons butter
• 1 teaspoon olive oil
• 250g small fresh mushrooms, sliced
• 1/2 medium onion, chopped
• 1 chopped red capsicum
• 2 cups fresh baby spinach
• 1 tablespoon plain flour
• 1/2 cup reduced-salt chicken stock
• 1-1/2 teaspoons spicy mustard
• 2 teaspoons parmesan cheese
• Optional: Penne pasta and fresh basil to serve.

Directions​

1. Flatten chicken slightly; sprinkle with garlic salt and pepper. In a  large pan, cook chicken in butter and oil over medium heat until no longer pink, 5 - 6 minutes on each side. Remove and keep warm.
2. In the same pan, saute the mushrooms, onion and capsicum until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in stock and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes.
3. Return chicken to the pan; heat through. Sprinkle with cheese. If desired, serve with pasta or rice and top with basil.