Creamy Mustard Chicken

Yes we are Healthy Kitchen but don’t be fooled by the use of the word “Cream” we obviously us a healthier alternative. Light Cream Cheese or Quark is a great alternative. 

INGREDIENTS

• 400 g chicken breast opened like a butterfly or sliced thinly
• 1 onion sliced thinly
• 175 g light cream cheese (Philadelphia Light plain or Garlic and Herb one)
• 3 cloves garlic thinly sliced or grated (don’t add garlic if using Garlic and Herb Cream Cheese)
• 250 g button mushrooms thinly sliced, best mushrooms for this dish, but use whatever you have
• 1 tbsp Worcestershire sauce or Gluten Free equivalent (Henderson’s relish)
• 1 tsp white wine or Sherry vinegar
• 1 – 2tsp Dijon mustard
• 400 ml meat stock (I use one Chicken and one Beef stock pot)
• salt and freshly ground black pepper
• paprika (to garnish)
• low calorie cooking spray
• Chopped Parsley or Chives to look Cheffy

Method

1. Season the chicken with a little sea salt and freshly ground black pepper, then set aside.
2. Meanwhile spray a large frying pan with low calorie cooking spray and place over a medium heat.
3. Add the chicken to the pan and quickly seal on all sides, then flip it out of the pan, and set aside to rest.
4. Return the pan to a medium heat. Add the White Wine or Sherry Vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits (the best bits) from the pan – use some of the stock if you need to, to help deglaze it. When most of the liquid has evaporated spray the pan again with some low calorie cooking spray. Add the onion, mushrooms and garlic (if using) and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring well.
5. Add the stock to the pan and simmer until the liquid has reduced by half.
6. Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining. Don’t rush this step or you will be in danger of splitting the sauce
7. Return the chicken to the pan, stir well and simmer for 7-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water to it.
8. Sprinkle with the chopped Parsley or Chives and sprinkle with paprika, if desired