Serves 4-6

Ingredients:

8 chicken breast fillets

250 gm button mushrooms (sliced)

50 gm fresh or frozen spinach (chopped)

1 tsp minced garlic

1 cup pouring cream (warmed)

2 tbsp sour cream (stirred to dissolve into above cream)

1/2 tsp Dijon mustard

100 gm Parmesan cheese (grated)

50 gm cheddar cheese (grated)

50 gm mozzarella cheese (shredded)

2 tbsp butter + 1 tsp olive oil

Salt + pepper + grated nutmeg

Method:

Season chicken with salt and pepper.  Heat a wide skillet on medium-high.  Add butter and oil.  Cook seasoned chicken to slightly brown on both sides over medium-low heat; (five minutes on each side).  Stir in garlic and mushroom.  When slightly coloured, add spinach.  Season with nutmeg.  Mushroom and spinach will release waters.  Cover skillet, over very low heat, for another 15 minutes to cook.  Stir in  creams and mustard.  Bring to the boil; over medium heat.  When about to reach the boil, stir in cheeses to melt.  Remove away from heat and serve with boiled fettuccine pasta aside.  

* A version of this article appears in print in the 21 September, 2023 edition of Al-Ahram Weekly