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This rich and indulgent dish is so delicious and a perfect dish for the whole family. You'll cook tender chunks of chicken in a rich garlic sauce.
Serves 2
Prep 10 mins
Cook 30 mins
Everyday Balance™ 130kcal each
Power Foods™
2 skinless chicken breasts diced into bite-size pieces
1 chicken stock cube
1 beef stock cube
1 tbsp Worcestershire sauce
1 tsp white wine vinegar
1 onion peeled thinly sliced
200g button mushrooms thinly sliced
2 garlic cloves peeled and finely chopped 1
tsp mustard powder
5g Fresh chives, chopped
1 tsp paprika
Prepare your ingredients
Boil a kettle and prepare your ingredients
1. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a medium heat Add the chicken to the pan brown on all sides Remove the chicken from the pan, and put to one side - your chicken won't be cooked yet
2. Dissolve both stock cubes in 200ml of boiling water - this is your stock
3. Return the pan to the heat, add the vinegar and the Worcestershire sauce, scraping and
stirring the browned bits from the pan When most of the liquid has evaporated, lightly mist the pan with low-calorie cooking spray.
4. Add the onion, mushrooms and garlic and cook for 5 mins until they start to brown Then add the mustard and cook for 1-2 mins, stirring continuously
5. Pour in the stock, reduce the heat and simmer until the liquid has reduced by half
6. Once reduced, turn the heat to low and stir in the cream cheese Return the chicken to the pan, stir well and simmer for 5-10 mins until the chicken is
cooked (no pink meat!)
Sprinkle with the chives and paprika