Creamy Chicken Mushroom with Spinach & Corn

Ingredients

• 1 kg chicken breast fillet (each fillet sliced into two thinner steaks) - صدور فيليه الدجاج
• 1/2 teaspoon garlic powder - بودرة ثوم
• 2 teaspoon oregano - أوريجانو/ زعتر
• 2 tablespoon olive oil - زيت زيتون
• 1 medium onion (diced) - بصلة
• 250 gram mushrooms (sliced) - عش الغراب
• 2 large garlic cloves (minced) - فصوص ثوم
• 1.5 tablespoon flour - دقيق
• 2 cup chicken broth/stock (500 ml) - مرقة دجاج
• 1 teaspoon Dijon mustard - مسطردة ديجون
• 100 ml cooking cream (about half cup) - كريم الطهي
• 4 tablespoon sweet corn (frozen or from can) - ذرة حلوه
• 1 handful spinach (thinly shredded) - سبانخ
• 1 teaspoon lemon zest (optional) - قشر الليمون
• salt and pepper (to taste) - ملح و فلفل

Step by step

1. Marinate chicken with salt, pepper, garlic powder, and 1 teaspoon oregano.
2. In a large pot, heat 1 tablespoon olive oil. Cook chicken on both sides on high heat until golden but not cooked through. Set aside.
3. Heat remaining oil in the same pot on medium-low heat. Sauté diced onion until soft (about 5 minutes). Add mushrooms and garlic, season with salt, pepper and oregano, and leave to cook for another 2 minutes. Add flour and stir gently.
4. Stir in warm stock and mustard then return the chicken. Cover and leave to simmer on low heat for about 15-20 minutes or until chicken is cooked through.
5. Five minutes before taking it off the heat, add cream, corn and spinach and let it simmer. Sprinkle with lemon zest and extra fresh spinach to garnish and serve warm.