Serves 4

Ingredients

300g skinless, boneless chicken thighs

Salt and pepper

Olive oil

1 tbsp Worcestershire sauce

400 ml chicken stock

2 medium onions, sliced.

250g button mushrooms, sliced

3 garlic cloves, crushed.

1 tsp dijon mustard

180g low fat cream cheese

Method. Season the chicken slices with a little salt and pepper. Put 2 tsps olive oil in a large fry pan on a medium heat. Add chicken and quickly seal, then remove from the pan. Add onion, mushroom and garlic to the pan and fry for 5 minutes until they start to brown. Then add the stock, worcestershire sauce and dijon mustard and simmer until reduced by half. Reduce heat to low and stir in the cream cheese. Return chicken to the pan, cover and simmer gently for 10 minutes.