Stuffed chicken: In a pan heat the oil and butter. Add the baby spinach and cook until wilted. Let cool slightly.

In a bowl mix the cream cheese, add the wilted spinach, salt and pepper.

Cut pockets in the chicken breasts. Add approximately 1 tablespoon of cream cheese filling into the chicken breast pocket.

In a pan heat oil and butter. Fry your chicken breast for 3-4 minutes on each side. Gently turning it around. (Optional: Add the wine to the pan for the last minutes or two and let is evaporate)

Mushroom sauce: Chop the mushrooms in quarters. Chop the garlic clove finely.

Heat the butter and oil. Add the quartered mushroom and chopped garlic. Fry until golden.

Mix the cornflour with a bit of milk to form a paste, then add the rest of the milk. Add the cornflour milk and cream to the mushrooms. Lower the heat and gently simmer until it thickens. Season with salt and pepper.