Creamy Chicken Crème Fraîche

Heat the olive oil in a large, shallow frying pan or casserole over a medium-high heat. Season the chicken breasts lightly, then place them in the hot pan. Brown for approximately 3 minutes on each side until golden. The chicken does not need to be cooked through at this stage. Transfer it to a plate and set aside.
2 tbsp Olive Oil, 4 Chicken Breasts
Turn the heat down and add the chopped garlic cloves and thyme to the pan and cook on a medium heat, stirring often, for 2 minutes.
2 Garlic Cloves, 1 tsp Dried Thyme
Pour in the chicken stock and scrape the bottom of the pan with a wooden spoon to release any browned pieces.
400 ml Chicken Stock (Broth)
Stir in the crème fraîche, wholegrain mustard and grated Parmesan until the sauce is smooth and combined.
200 ml Crème Fraiche, 2 tsp Wholegrain Mustard, 50 g Parmesan
Return the chicken breasts to the pan and bring the sauce to a gentle simmer. Cook uncovered for 10-15 minutes, depending on the size and thickness of the chicken breasts, turning them once during cooking. The chicken is ready when it reaches an internal temperature of 75°C in the thickest part.
Stir in the baby spinach for the final 1-2 minutes, just until it has wilted. Taste the sauce and add salt and black pepper if required and sprinkle with chopped parsley. Serve immediately with your choice of side dishes.
2 tbsp Parsley, 100 g Baby Spinach