Ingredients

The following ingredients have 4 Servings
  • 600 g / 1.2 lb chicken breasts ((mini chicken breasts/chicken tenders))
  • Salt and pepper
  • Low calorie cooking spray ((I used Fry Light))
  • 1 onion (, finely diced)
  • 2 garlic cloves (, minced)
  • 300 g | 10oz white mushrooms (, sliced)
  • 1 tbsp flour
  • 500 ml | 2 cups beef stock (, from a stock cube)
  • 1 tbsp Dijon mustard
  • 150 g | ⅔ cup fat-free Quark cheese
  • 1 tsp Worcestershire sauce
  • 2 tbsp chopped parsley
  • pasta, rice, mashed potatoes
  • Chopped parsley to garnish

Instruction

  • Season the chicken with salt and pepper on both sides.
  • Spray a large skillet or frying pan with low calorie cooking spray.
  • Heat the pan and cook the chicken for 3 minutes per side over medium heat. If the pan gets very dry add a small splash of the stock. Set the chicken aside.
  • Deglaze the pan with a splash of beef stock and turn heat down to medium high. Add the onions and cook for 5 minutes.
  • Stir in the garlic and then add the mushrooms. Cook the mushrooms, stirring, until golden about 5 minutes.
  • Add the flour and cook, stirring, for a minute.
  • Pour in the remaining beef stock and stir to combine. Lower the heat to a simmer. Stir in the mustard, Worcestershire sauce and add the Quark. Stir until combined, I used a small balloon whisk to do this.
  • Bring to simmer again and cook over low heat for 3 minutes until sauce is slightly reduced.
  • Add chicken back in and continue to simmer for 5 minutes until chicken is cooked through.
  • Add chopped parsley and check the seasoning – add salt and pepper to taste.
  • Serve over pasta or rice, sprinkle with more fresh parsley.