Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Photo of Garlic chicken with mixed mushroom sauce by WW

Garlic chicken with mixed mushroom sauce

6
Points®
Total Time
50 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
You will definitely impress with this dish. The rich, rustic flavours will leave everyone feeling full and satisfied.

Ingredients

Skinless chicken breast

480 g, fat trimmed (buy 600g)

Garlic

3 clove(s), crushed

Worcestershire sauce

2 tbs

Sweet-style white wine

½ cup(s), 125ml (dry)

Olive oil

1 tbs

Mushrooms

250 g, (mixed) sliced

Reduced-fat cream

⅓ cup(s), 80ml

Fresh chives

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cut chicken breasts into 12 thin escalopes (cut breasts horizontally into 1cm-thick pieces). Crush 2 garlic cloves. Combine crushed garlic, Worcestershire sauce, 2 tablespoons wine and chicken in a shallow glass or ceramic dish. Toss to coat. Cover and refrigerate for 20 minutes.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm.
  3. Heat oil in same pan over high heat. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Crush remaining garlic and cook for 30 seconds. Add remaining wine and simmer until liquid has reduced by half. Add cream and simmer for 2 minutes or until slightly thickened. Season with salt and freshly ground black pepper. Top chicken with mushroom sauce. Sprinkle with chives to serve.

Notes

SERVING SUGGESTION: Steamed broccolini, plus steamed baby (chat) potatoes. TIP: We used oyster and Swiss brown mushrooms but you can use any combination you like.

You might like

You might like