This recipe is so rich, you won’t want to stop eating it. We decided to try out a chicken and mushroom skillet because it’s the kind of recipe that normally you can really only do with real meat. How would it work with a meat substitute? We decided to give it a try, treating the Quorn chicken as if it was real chicken.
Actually, the answer is that it’s pretty delicious. These fillets end up getting really juicy and taking in a lot of the flavour from the mushroom sauce. One of the best things about this recipe is that it’s also pretty low calorie – mostly because of a few little substitutions from what you would normally put in a sauce like this.
We do tend to disagree on the amount of mustard this recipe requires – J always wants more and I could do with a lot less – but it’s tasty either way. Here’s the recipe as we make it, and you can scroll down to view the Vine!
- 1 pack Quorn chicken fillets*
- 8 ounces mushrooms, chopped
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dry thyme
- 1/4 cup vegetable stock
- 1/2 cup vegetable stock (second use)
- 1/2 cup plain zero fat Greek yoghurt
- 2 tablespoons mustard
- 1/2 cup vegetarian Parmesan-style cheese, grated
- Heat oil in a heavy bottomed skillet over medium-high heat
- Add the chicken fillets and cook according to packet directions
- Remove the chicken from the pan and set aside
- Add mushrooms and onion to pan and cook until the mushrooms have released their liquid and then it has evaporated
- Mix in the garlic and thyme and cook for about 30 seconds
- Add the first serving of stock and deglaze the pan if necessary
- Add the rest of the stock, Greek yoghurt and mustards, and add the chicken back to the pan.
- Bring to a boil and simmer until the sauce thickens, about 5 minutes. Note: the yoghurt may separate slightly, in which case just cook until it is a little less watery.
- Mix in the cheese and let it melt.
- Serve immediately!
- *The chicken fillets used to come in packs of 6 but since trying this recipe now seem to come in packs of 4 only. I recommend 6 fillets, or you can use the 4 plus some Quorn sliced chicken pieces.
Let us know if you give this recipe a try – and how much mustard you put in!
