Garlic chicken with mixed mushroom sauce

Combine ½ garlic clove (crushed), 2 tsp Worcestershire sauce, 2 tsp white wine and 1 x 150g chicken breast (cut lengthways into 1cm-thick pieces) in a dish. Cover and place in fridge for 20 minutes. Pan-fry chicken in a pan lightly sprayed with oil until cooked through. Transfer to a plate and keep warm. Cook 60g mushrooms (sliced) in same pan with 1 tsp olive oil until golden. Add ½ garlic clove (crushed) and cook for 30 seconds. Add 2 tsp white wine and simmer until reduced by half. Add 1 tbs light cooking cream and simmer until slightly thickened. Season with salt and pepper. Top chicken with mushroom sauce. Sprinkle with 1 tsp chopped fresh chives. Serve with 2 x 40g steamed baby potatoes and steamed broccolini.