Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
Prepare to fall in love with this delicious dish! Oh, man, you are so in for a treat! What I love the most about this is the rich and creamy sauce. It is more than enough for me! Feel free to add more ingredients if you wish. Have a great day, everyone. Enjoy!
Ingredients:
600 g / 1.2-pound 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 tablespoon flour
500 ml | 2 c beef stock, from a stock cube
1 tablespoon Dijon mustard
150 g | ⅔ c fat-free Quark cheese
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
To serve
pasta, rice, mashed potatoes
Chopped parsley to garnish
Directions:
Season all sides of the chicken breasts with salt and pepper.
Place a large skillet on the stove and turn the heat medium.
Apply cooking spray and allow it to become hot.
Add the chicken breasts and sear each side for about 3 minutes or until brown.
Remove the chicken breasts from the skillet onto a clean plate.
In the same skillet, add a bit of beef stock and scrape the bottom to get the brown bits.
Add the onions and cook for about 5 minutes or until translucent.
Add the garlic and mushrooms. Cook for about 5 minutes or until aromatic and golden brown.
Add the flour. Stir and cook for about a minute.
Add the rest of the beef stock and stir until well blended.
Turn the heat down to low and simmer for a few minutes.
Add the Worcestershire sauce, mustard, and Quark. Stir until well mixed.
Allow everything to simmer again for another 3 minutes or until the sauce reduces its volume.
Put the chicken breasts back to the skillet and heat for 5 more minutes.
Season with salt and pepper to taste.
Garnish with freshly chopped parsley.
Serve over rice or pasta. Enjoy!
Nutrition Facts:
Calories: 256kcal | Carbohydrates: 11g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 1087mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 8.4mg | Calcium: 29mg | Iron: 1.7mg
Ingredients
- 600 g / 1.2-pound 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 tablespoon flour
- 500 ml | 2 c beef stock, from a stock cube
- 1 tablespoon Dijon mustard
- 150 g | ⅔ c fat-free Quark cheese
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- To serve
- pasta, rice, mashed potatoes
- Chopped parsley to garnish
Instructions
Season all sides of the chicken breasts with salt and pepper.
Place a large skillet on the stove and turn the heat medium.
Apply cooking spray and allow it to become hot.
Add the chicken breasts and sear each side for about 3 minutes or until brown.
Remove the chicken breasts from the skillet onto a clean plate.
In the same skillet, add a bit of beef stock and scrape the bottom to get the brown bits.
Add the onions and cook for about 5 minutes or until translucent.
Add the garlic and mushrooms. Cook for about 5 minutes or until aromatic and golden brown.
Add the flour. Stir and cook for about a minute.
Add the rest of the beef stock and stir until well blended.
Turn the heat down to low and simmer for a few minutes.
Add the Worcestershire sauce, mustard, and Quark. Stir until well mixed.
Allow everything to simmer again for another 3 minutes or until the sauce reduces its volume.
Put the chicken breasts back to the skillet and heat for 5 more minutes.
Season with salt and pepper to taste.
Garnish with freshly chopped parsley.
Serve over rice or pasta. Enjoy!
Notes
Nutrition Facts: Calories: 256kcal | Carbohydrates: 11g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 1087mg | Fiber: 1g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 8.4mg | Calcium: 29mg | Iron: 1.7mg
