This creamy chicken recipe is rich and full of flavour but lower in calories as it has low-fat cream cheese in the sauce rather than cream. The recipe is very easy and would make an excellent dish if you were entertaining friends. This sauce could even be used with white fish or prawns if you prefer.

I served mine with coriander and lime rice pilaf green beans and carrots, if you prefer you could have pasta, boiled potatoes or plain rice.

Serves 4

4 large chicken breasts, trimmed and cut into bite size pieces

Low-calories spray

1 tbs red wine vinegar

1 tbs Worcestershire sauce

400ml chicken stock

2 onions, thinly sliced

200g button mushrooms, thinly sliced

1tsp lazy garlic

½ tsp lazy chilli

1tsp Dijon mustard

175g low-fat soft cheese, I used Philadelphia

2tbs cornflour

Fresh parsley, chopped for garnish,

Method

Spray a large lidded saucepan with the low-calorie spray, add the chicken and brown on all sides, remove from the pan and set aside.

In the same saucepan on a medium heat, add the vinegar and Worcestershire sauce and deglaze the pan, scrap any chicken bits from the bottom of the pan, pour this liquid over the chicken.

Spray a bit more low-calorie spray in the same pan, add the onions, mushrooms, garlic, chilli and cook gently for 5 minutes until they start to turn brown, then add the Dijon mustard stir everything together. Add the stock and the chicken back into the pan, reduce the heat to low and simmer gently for 30 minutes.

Stir in the low-fat cheese and stir until the sauce is smooth and there are no visible lumps of soft cheese.

In a dish combine the cornflour and some of the cooking liquid to make a smooth paste, gently stir this paste into the chicken mixture, and cook gently for a few minutes to bring the sauce together.

Serve sprinkled with the fresh chopped parsley.