Creamy, Garlic Chicken
Rich and full of flavour, this creamy garlic chicken tastes so decadent you'd expect it to be full of fat, but it's not, it is however high protein, low carb, low fat and full of flavour.
Serve this baby on a cold winter's night with some mashed potatoes, or a cauliflower mash (if you prefer low carb), or even cut the chicken into bite sized pieces and serve with pasta or zoodles for the ultimate comfort food.
Creamy Garlic Chicken Serves: 6 Nutritional Information Calories: 167 Carbs: 5.3g Fat: 5.3g Protein: 23.4g Ingredients
400g chicken breast or thigh meat (skin and visible fat removed), thinly sliced
cracked black pepper
1 tsp apple cider vinegar
1 tbsp Worcestershire sauce
400ml reduced salt chicken stock
1 brown onion, thinly sliced
80g button mushrooms, thinly sliced
100g enoki mushrooms
3 garlic cloves, thinly sliced or crushed
1 tsp Dijon mustard
125g low-fat cream cheese
fresh chives, chopped
sweet smoked paprika (optional)
Slice chicken in half and season with salt and pepper.
To a large frying pan, on a medium heat add the chicken and seal on all sides.
Removed the chicken from the pan and set aside.
To the pan, add the vinegar and the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the bottom of the pan.
Once most of the liquid has evaporated, add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown.
Add the Dijon mustard and cook for a minute or two, continuously stirring.
Add the stock to the pan and simmer until the mixture has reduced by half.
Reduce the stove to low and stir in the cream cheese, ensuring there are no lumps of cheese.
Place the chicken back in the pan and simmer for 5-10 minutes until the chicken is cooked and the sauce is thickened.
Sprinkle with chopped chives and paprika.
Let me know if you try this recipe, and let me know what you think!