Creamy Garlic Chicken

Ingredients

Shopping list

• chicken breast or thigh meat — skin and visible fat removed, thinly sliced

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• sea salt

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• black pepper — freshly ground

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• low-calorie cooking spray

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• 1 tbsp white wine vinegar

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• 1 tbsp Worcestershire sauce

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• 400 ml meat stock — (1 beef stock cube dissolved in 400ml boiling water and mixed with 1 chicken stock pot)

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• 1 onion — thinly sliced

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• 250 g button mushrooms — thinly sliced

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• 3 garlic cloves — thinly sliced or crushed

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• 1 tsp Dijon mustard

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• 175 g low-fat cream cheese

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• fresh chives — chopped, to serve

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• sweet smoked paprika — optional for serving

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Step by step

1. 1

   Season the chicken slices with a little salt and pepper, then set aside.

2. 2

   Spray a large frying pan with low-calorie cooking spray and place over a medium heat.

3. 3

   Add the chicken and quickly seal it on all sides, then remove the meat from the pan and set aside.

4. 4

   Return the pan to the medium heat. Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the bottom of the pan – use some of the stock if you need to. When most of the liquid has evaporated, spray the pan with some low-calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring. Add the stock to the pan and simmer until reduced by half, then reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese.

5. 5

   Return the chicken to the pan, stir well and simmer for 5- 10 minutes until the chicken is cooked. If the sauce seems a little thick you can add some more water until it reaches the consistency you prefer.

6. 6

   Sprinkle with the chopped chives and paprika, if desired.