Ingredients for Four People * 4 Plump skin-on chicken breasts * 6 Ounces of fresh baby spinach leaves (the frozen stuff works too) * 1 small clove of garlic finely chopped * 6 Tarragon leaves or 1/2 a teaspoon of dried * A small bunch of fresh Parsley * 2 Ounces of Flaked Almonds * 1 small glass of fresh cream * Extra virgin olive oil * Salt and black pepper * A good pinch of ground nutmeg Method 1. Season the chicken breasts with salt and freshly ground black pepper and leave them for five minutes to rest. 2. Put a tablespoon of olive oil in a non stick fry pan and cook the chicken breasts - starting skin-side down for 10 minutes - turning once 3. Meanwhile chop the garlic - spinach - parsley and tarragon. 4. Remove the chicken breasts (retaining the pan juices) to an earthenware cazuela and cook in the oven for a further 15 minutes at 270º. 5. Now cook the garlic and half the almonds in the pan juices on a low heat - 5 mins approx. 6. Add the spinach and stir until it has wilted - then add the tarragon and parsley. 7. In a small pan - toss the remaining almonds in olive oil until they are brown and crisp - then drain them on some kitchen paper. 8. Take the chicken from the oven and pour any juices into the spinach mixture. 9. Now - almost there - stir in the cream - bit by bit - until your sauce is the proper consistency. 10. Add the nutmeg and give it a final stir. 11. You can either serve it, sprinkled with the almonds in the earthenware cazuela, on the table or line up 4 warm dinner plates and spoon on equal amounts of the sauce onto each one, then arrange the chicken breasts on the sauce.... with a sprinkle of the toasted almonds on top.