Slice the chicken breast into medallions, dice the shallots & slice the mushrooms.
Using spray oil gently fry the shallots & mushrooms until soft.
Add the chicken medallions and brown on both sides.
Mix the stock cube with the boiling water and pour over the chicken.
Simmer gently for 5 minutes or until the chicken is cooked through & the stock has reduced down a bit.
Stir in the mustard and cream cheese.
Heat through so sauce thickens & then plate up.
Serve with green vegetables
Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.
Dairy should also be kept down to a total of 1kg per day.
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