Serves 4 Ingredients: 8 chicken breast fillets 250 gm button mushrooms (sliced) 50 gm fresh or frozen spinach (chopped) 1 tsp minced garlic 1 cup pouring cream (warmed) 2 tbsp sour cream (stirred to dissolve into above cream) 1/2 tsp Dijon mustard 100 gm Parmesan cheese (grated) 50 gm cheddar cheese (grated) 50 gm mozzarella cheese (shredded) 2 tbsp butter + 1 tsp olive oil Salt + pepper + grated nutmeg Method: Season chicken with salt and pepper. Heat a wide skillet on medium-high. Add butter and oil. Cook seasoned chicken to slightly brown on both sides over medium-low heat; (5 minutes on each side). Stir in garlic and mushroom. When slightly coloured, add spinach. Season with nutmeg. Mushroom and spinach will release waters. Cover skillet, over low heat, for another 5 minutes to cook. Stir in creams and mustard. Bring to the boil; over medium heat. When about to reach the boil, stir in cheeses to melt. Remove away from heat and serve with boiled fettuccine pasta aside.