Method
Step 1
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix rosemary, yellow mustard powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the pan and
cook for about 6 minutes each side. Turn only once. When done push to the side of the pan and turn the heat down to medium. Add the onion and garlic and sauté for a few minutes until the onion is translucent. Add the wine. Check that the chicken is cooked through and if so, stir in the cream and the wholegrain mustard and allow to simmer on low heat for just a few minutes.
Step 2
Bring a saucepan of lightly salted water to the boil. Add the spinach and boil for about a minute. Drain in a colander. Add a glug of olive oil and the lemon juice to the saucepan, return the drained spinach and toss. Season to taste
Step 3
To serve: slice the chicken and divide between the plates with a generous helping of mustard sauce. Serve a helping of greens on the side