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 tarragon 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?
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