In continuation of yesterday's meal preparation, here is the recipe for the Quorn Chik'n cutlets and mushrooms in lemon white wine sauce:
1 package (4 pieces) Quorn naked chik'n cutlets
1 tablespoon butter (or margarine)
2 tablespoons olive oil
1 cup sliced mushrooms
½ cup diced onion
3 cloves diced garlic
1 cup white wine
1 cup vegetable stock
Sprigs of parsley chopped
Salt and pepper to taste
¼ cup lemon juice
Heat skillet. Once the heat is balanced, add your butter and olive oil. Allow butter to melt, then add garlic and onion. Once the onion is translucent add your chicken pieces. Cook until browned. Toss in mushrooms. Mix in the wine and stock; add salt and pepper. Allow to simmer. Add lemon juice. Cook until there is only a small amount of liquid left in the pan.
Place on top of pasta and sprinkle with parsley or prepare potatoes and greens to have along side. This recipe is quite a versatile addition to lots of meal combinations. You could also add this to a nice salad. Endless possibilities!