Pre heat your oven to 220 degrees & place the chicken fillets into a small roasting dish approximately 15cm x 15cm (fillets need to be in a single layer without any large gaps around the edges). Add 3 tablespoons of the marinade on top of the chicken then using a fork, lift & coat all surfaces.

Cook uncovered for 25 minutes then remove from the oven & cut into bite sized pieces, leave to one side to rest.

Saute the onion in the butter (or your chosen alternative) then add the chicken stock & cream. Bring slowly to simmering point then add the mushrooms, chicken & all remaining juices & mix well, now add the rest of the marinade. When at simmering point, add thickening granules to your desired consistency (start with a little) then take off the heat & add the spinach.

Always check the chicken is thoroughly cooked – remove a large piece & cut right through. At this point taste & if you would like a spicier sauce, add more marinade & heat through.

Delicious with plain boiled rice & naan or in a jacket potato …enjoy!

This is just as delicious cooked in the slow cooker too! Simply add all the ingredients except the thickening granules & the butter to your slow cooker (cut the fillets into small pieces), set to low & cook for 4 hours (please check your chicken is piping hot & thoroughly cooked before consumption). Add two tablespoons of thickening granules at the end of the cooking time, leave for a couple of minutes then check the consistency if you would like it thicker, add a little more granules!

If using the slow cooker method, please use 4 tablespoons of marinade