Butter (or whatever you choose to sauté onions & mushrooms)
Pack of chestnut mushrooms quartered
2 large chicken fillets
Two heaped tablespoons of Karen’s Spicy Marinade
250ml chicken stock
2 heaped tablespoons of cornflour in 5 tablespoons of water (more if you would like a thicker sauce)
100ml double cream (or substitute)
Half pack of baby spinach
3 sheets of filo pastry
Preheat oven to 220 degrees.
Place two large chicken fillets into loaf sized tin & add two heaped tablespoons of marinade, coat well & place in oven for 25 minutes Prepare onions, mushrooms, chicken stock & cornflour.
Cook onions on medium heat for 5 minutes then turn down heat & add mushrooms for a further 5 minutes. Add stock & cream & heat till simmering. Check chicken & if ready (keeping oven on), cut into bite sized pieces, then mix well with all the juices & add to pan. Bring to a slow boil. Add well-mixed cornflour & once thickened, remove from heat & add baby spinach. Mix well. Place in 20cm x 22xm casserole dish. Tear up filo pastry & place on top. Bake for 20 minutes until golden brown.
TIP: For a spicer sauce just add more marinade!