Lisa Faulkner and Simon Rimmer cooks chicken with wild mushrooms and spinach served with white rice on Daily Brunch.

The ingredients are: 4 chicken breasts, (4 x 225g), skin on, 2 tbsp vegetable oil, 200ml chicken stock, 160g butter, 85g for frying the mushrooms and 75g to mix with the rice, 200g wild mushrooms, 75ml white wine, 200ml double cream, 1 handfull spinach, 1 tbsp fresh tarragon, chopped, 1 tbsp fresh parsley, chopped, 200g basmati rice, cooked according to packet instructions and 75g flaked almonds, toasted.