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Photo of Creamy chicken and mushroom hot pot by WW

Creamy chicken and mushroom hot pot

3 - 5
PersonalPoints™ 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 stick(s), stick, thinly sliced

Shortcut bacon

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

Raw 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, plus extra sprigs to serve

Cornflour

2 tsp

Instructions

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

Notes

SERVING SUGGESTION: Steamed green beans and mashed potato.

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