Poached Breast of Chicken with Asparagus

• 4 double breasts of chicken, weighing approximately 500 g each
• ½ bunch English spinach

Wash and trim the spinach, then blanch. Drain, dry the leaves and purée. Dice the mushrooms and toss in the butter. Bone the breasts of chicken leaving the skin intact. Use one of the breasts to make the mousseline. Fold the puréed spinach and the mushrooms into the mousseline and chill.

Lay the breasts flat with the skin side down and season with salt, pepper and thyme. Divide the chil