Creamy Mushroom & Garlic Florentine Chicken

Rinse the basmati rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken thigh and cook for 5-6 minutes, or until browned. Season the chicken with a pinch of salt and pepper and set aside on a plate.

Return the frying pan to a medium-high heat (no need to wash it out!) and add the butter and a drizzle of olive oil. TIP: The olive oil stops the butter from burning. Add the button mushrooms and cook, stirring occasionally, for 6 minutes, or until golden brown. Add the garlic and red capsicum flakes (use suggested amount) and cook for 1 minute, or until fragrant.

Add the water (for the sauce) and crumble in the chicken stock cube (use suggested amount). Add the green beans and cook for 2-3 minutes, or until softened. Add the baby spinach leaves and stir until wilted. Reduce the heat to low and stir through the thickened cream (use suggested amount). Mix well and season to taste with salt and pepper. TIP: Make sure you reduce the heat to low and stir regularly to stop the sauce from splitting. Add the parsley and the cooked chicken thigh to the sauce and stir until heated through. Remove the pan from the heat.