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Photo of Creamy chicken and mushroom hot pot by WW

Creamy chicken and mushroom hot pot

4
2
2
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

olive oil

2 tsp

eschalot(s)

3 whole, thinly sliced

celery

1 individual, chopped

shortcut bacon

90 g, (Buy 100g), fat trimmed, chopped

skinless chicken breast

400 g, cut into 3cm pieces

mushrooms

200 g, button variety, halved

salt reduced chicken stock

1 cup(s), (250ml)

reduced-fat evaporated milk

¼ cup(s), (60ml)

fresh thyme

1 tbs, 3 sprigs, plus extra sprigs to serve

cornflour

2 tsp, gluten free

Instructions

  1. Heat oil in a deep non-stick frying pan over medium-high heat. Cook eschalots, celery and bacon, stirring, for 5 minutes or until softened. Add chicken and mushrooms and cook, stirring, for 5 minutes or until chicken is browned.
  2. Add stock, evaporated milk and thyme and bring to a simmer. Simmer, uncovered, for 10 minutes or until chicken is almost cooked through.
  3. Combine cornflour and 1 tablespoon water in a small bowl. Add to chicken mixture and stir to combine. Cook for 2 minutes or until sauce has thickened. Serve with extra thyme.

Notes

SERVING SUGGESTION: Steamed green beans. VARIATION: Add 750g potatoes (chopped, boiled) mashed with ½ cup (125ml) skim milk or swap eschalots for 1 leek (finely sliced).

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