5 Chicken fillets
1 Tbsp Seven Colours Grill SeasoningTM
1 tsp Paprika
pinch each Salt and Pepper
1 Tbsp Oil
2 Tbsp Butter
1 medium Onion, chopped 
1 tsp Garlic, minced
1 cup Mushrooms, sliced 
2 cups Baby spinach 
¼ cup Sundried tomatoes
½ cup Chicken stock
1 Tbsp Worcestershire sauce
250 ml fresh cream
½ cup Parmesan cheese 


Season the chicken fillets with the Seven Colours Grill SeasoningTM, paprika, salt and pepper.
Heat the oil in a large saucepan over medium-high heat, and fry the fillets until golden, 6-7 minutes per side. Remove and set aside.
In the same pan, melt the butter, then add the onion and garlic and cook until fragrant. Add the mushrooms, baby spinach and sundried tomatoes, and cook until the spinach is beginning to wilt.
Stir in the chicken stock, Worcestershire sauce, cream and Parmesan.
Return the chicken to the saucepan and simmer until the sauce is slightly thickened, about 6 minutes.
TIPS: Best served with mashed potatoes. For a thicker, creamier sauce, as 1 tsp cornstarch and stir in before adding the chicken stock.