Step 1

Season the chicken with a little sea salt and freshly ground black pepper, then set aside

Step 2

Spray a large frying pan with low calorie cooking spray and place on a medium heat

Step 3

Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside

Step 4

Return the pan to the medium heat.  Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the pan - use some of the stock if you need to. When most of the liquid has evaporated spray the pan with some low calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring

Step 5

Add the stock to the pan and simmer until the liquid has reduced by half

Step 6

Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining

Step 7

Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer

Step 8

Sprinkle with the chopped chives and paprika, if desired