Vine Recipe: Chicken and Mushroom Skillet

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.

Chicken and mushroom skillet
Chicken and mushroom skillet

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!

Chicken and Mushroom Skillet
Serves 2
A vegetarian take on the chicken and mushroom skillet
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  1. 1 pack Quorn chicken fillets*
  2. 8 ounces mushrooms, chopped
  3. 1 red onion, chopped
  4. 2 cloves garlic, chopped
  5. 1 teaspoon dry thyme
  6. 1/4 cup vegetable stock
  7. 1/2 cup vegetable stock (second use)
  8. 1/2 cup plain zero fat Greek yoghurt
  9. 2 tablespoons mustard
  10. 1/2 cup vegetarian Parmesan-style cheese, grated
  1. Heat oil in a heavy bottomed skillet over medium-high heat
  2. Add the chicken fillets and cook according to packet directions
  3. Remove the chicken from the pan and set aside
  4. Add mushrooms and onion to pan and cook until the mushrooms have released their liquid and then it has evaporated
  5. Mix in the garlic and thyme and cook for about 30 seconds
  6. Add the first serving of stock and deglaze the pan if necessary
  7. Add the rest of the stock, Greek yoghurt and mustards, and add the chicken back to the pan.
  8. 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.
  9. Mix in the cheese and let it melt.
  10. Serve immediately!
  1. *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.
Adapted from VegBurge
Adapted from VegBurge
It’s Vine time: 

Let us know if you give this recipe a try – and how much mustard you put in!


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