Ingredients
600g (21oz) of uncooked boneless skinless chicken breast, diced into cubes
250g (9oz) of carrots, sliced
1 onion, finely chopped
4 teaspoons of wholegrain dijon mustard
1 to 2 teaspoons of yellow American mustard
1 tablespoon of honey
180g (6.3oz) of low fat cream cheese (not quark)
360ml (1.5 cups) of chicken stock (hot)
fresh parsley, chopped
salt and black pepper
cooking oil spray (I used avocado)
250g (9oz) of carrots, sliced
1 onion, finely chopped
4 teaspoons of wholegrain dijon mustard
1 to 2 teaspoons of yellow American mustard
1 tablespoon of honey
180g (6.3oz) of low fat cream cheese (not quark)
360ml (1.5 cups) of chicken stock (hot)
fresh parsley, chopped
salt and black pepper
cooking oil spray (I used avocado)
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