Preheat the oven to 200°C.
Season the chicken and cook skin-side down in a hot pan for 5 minutes until crisp.
Turn the breast over for one minute then transfer to a deep ovenproof dish skin-side up.
Add enough chicken stock to reach one third of the chicken's height and bake for 25 minutes.
Melt butter in a frying pan and fry the mushrooms for 4 minutes until golden.
Add white wine and boil for 3 minutes to reduce the liquid almost completely.
Stir in cream, spinach, and tarragon then boil to reduce the volume by one third.
Mix the cooked rice with toasted almonds and butter in a bowl.
Serve the chicken with a portion of rice and the cream sauce.