Creamy chicken and mushroom hot pot
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.