You only need 30 minutes to make this creamy, juicy mushroom and chicken dinner delight and you don't need to worry about washing up - everyone will be licking their plates clean!
1.Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until it begins to soften but not brown. Add mushrooms and cook until tender. Remove from pan.
2.Add remaining oil to pan and cook chicken, in batches, stirring frequently until browned. Remove from pan. Add marsala and stock to the pan, stirring to scrape up any residue.
3.Return mushroom mixture and chicken (and any juices) to the pan, bring to the boil, then lower heat and simmer gently for 5 minutes or until chicken is cooked through.
4.Stir thyme and buttermilk, and bring to the boil. Taste and, if it’s too sweet, add the lemon juice.
5.Stir through spinach leaves and serve immediately.
Suitable to freeze. Not suitable to microwave.
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