Guinea fowl fillet with mushroom cream sauce and spinach

Clean mushrooms, remove stalks. Cut the mushroom caps into tiny cubes. Chop the shallots and chop very finely. Heat 1 tbsp butter in small saucepan and shortly shallot shallot. Mushroom cubes for 3 min. Add wine and gently heat for 5 minutes. Stir in the crème fraîche, let it simmer for another 5 minutes. Take the pan of fire and season the sauce with salt and pepper. Let the sauce cool down and keep it covered in a cool place.

Feeding guineafowl fillets to room temperature in 30 minutes. Heat frying pan with non-stick coating. Garnish guinea fowl fillets with oil and sprinkle with salt and pepper. Guineafowl fillets in golden brown and cooked on both sides for 8-10 min. Meanwhile, gently reheat mushroom sauce. In wok rest of butter melting and spinach already shrinking in a shrinking way. Add salt and pepper to taste. Drain spinach into sieve. Garnish guinea fowl on cutting board for 1 min and then slice it into thin slices. Drain spinach over four warm deep plates. Arrange guinea fowl slices on spinach, add sauce and add to it. Cut some pepper over sauce and edge of plate.