Hi guys, I’m back with the third and final instalment of my series, quick, easy and healthy student cooking. Just to show you how easy it is to go adventurous with your cooking, here is one of my recent favourites from the Lean in 15 cookbook for you to try.
2 x 225g skinless chicken breast fillets
1 tbsp olive oil
1 clove garlic, finely chopped
300g mixed mushrooms (chestnut, oyster etc.)
Splash of white wine
2 large handfuls of baby spinach leaves
150 ml double cream
½ bunch of tarragon, leaves only, roughly chopped
Salt and pepper
Bring a large saucepan of water to the boil, then slide in the chicken. Lower the heat until the water is just ‘burping’ and not vigorously boiling. Let the chicken cook for 12 minutes, by which time it should be fully cooked through.
Meanwhile, heat the oil in a large frying pan over a medium to high heat. Add the garlic and cook for about 30 seconds. Roughly chop any larger mushrooms and throw them into the pan, to give them a head start for a minute or two before adding the rest of the mushrooms and cooking for another minute.
Increase the heat to maximum, then pour in the white wine and let it bubble away to almost nothing. Drop in the spinach and stir until wilted. Pour in the double cream, then bring to the boil and simmer for 1 minute. Add the chopped tarragon and remove the pan from the heat.
Check that the chicken is cooked by slicing into the thickest part of the breast: the meat should be white all the way through and the juices should run clear not pink. Remove to a plate, draining off as much liquid as possible. Season with salt and pepper, then place on two plates and pour over the creamy sauce.
Serve with your favourite greens – I went for peas.
So there you go, now there’s no excuse but for you to give it a try! Simply heed the tips from the series and checkout the awesome recipes in these cookbooks for students. Here’s to saying yes to more adventurous cooking! Bon apetit!