Creamy chicken supreme.
75g butter 5 tablespoons plain flour 475ml chicken stock 475ml double cream 1/4 teaspoon garlic granules 1 teaspoon salt 1/2 teaspoon ground black pepper 420g cooked, chopped chicken breast meat 300g frozen peas, thawed and drained 140g toasted flaked almonds
Spray a medium non-stick frying plan with low calorie cooking spray and place over a low-medium heat. Add the onions and garlic granules and fry for 5 minutes or until lightly browned, stirring frequently. Add the chicken, bacon and mushrooms and cook for a further 10 minutes. Meanwhile, in a large bowl add the quark, chicken stock, mustard powder and salt and pepper. Mix really well until it makes a thick sauce. Pour the sauce into the frying pan, stir really well and simmer on a low heat for 5 minutes. Sprinkle with parsley and serve with your favourite vegetables.