Creamy Garlic Chicken

4 Servings

400 g chicken breast or thigh, (skin and visible fat removed), thinly sliced
1 onion, thinly sliced
250 g button mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1 tsp white wine vinegar
1 tbsp Worcestershire sauce
400 ml meat stock (1 beef stock cube dissolved in 400ml boiling water and mixed with 1 chicken stock pot)
1 tsp Dijon mustard
175 g reduced-fat cream cheese
sea salt and freshly ground black pepper
low-calorie cooking spray

Season the chicken with a little sea salt and freshly ground black pepper, then set aside.
Spray a large frying pan with low calorie cooking spray and place on a medium heat.
Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside.
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 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 constantly.
Add the stock to the pan and simmer until the liquid has reduced by half.
Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining.
Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer.
Sprinkle with the chopped chives and paprika, if desired.

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