Creamy Marmite Chicken

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softening and golden.

Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.

Add the mushrooms and cook for 5 minutes, until the juices have been released.

Place the Marmite in a measuring jug and add the boiling water. Stir until dissolved, then add to the frying pan. Add the sage and dried parsley and stir well, then simmer, uncovered, over a medium heat for 10 minutes.

Turn the chicken breasts over and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check: there should be no pinkness and the juices should run clear.

Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a bit longer, until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water

Taste and season with black pepper if needed. You won't need to season with salt as Marmite is already salty. Sprinkle with roughly chopped flat leafed parsley to garnish, if using. Serve with Creamy Mashed Potatoes and Garlic Green Beans or other accompaniments of choice.