- Heat the oil and half the butter in a large non stick frying pan. Season the Quorn Fillets and fry for about 10 minutes; turning once, until golden brown. Remove from the pan and set to one side
- Add the rest of the butter to the pan. Add the onion and garlic and fry for 5 minutes until soft and starting to brown. Add the mushrooms and cook for a further 2 minutes. Add the wine, tomato purée and stock. Allow to simmer for a few minutes, then add the thyme and return the Quorn Chicken Fillets to the pan
- Cover and simmer over a low heat for about 15 minutes. Remove the Quorn Chicken Fillets, then boil the sauce for about 5 minutes to reduce it and concentrate the flavour. Return the Quorn Chicken Fillets to the pan
- Serve with mashed potato and green vegetables
Quorn comments :
A nice wine and tomato based sauce with a rich depth of flavour. Why not try served over pasta, with Quorn Meat Free Chicken Pieces as a tasty alternative?