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Photo of Garlic chicken with mixed mushroom sauce by WW

Garlic chicken with mixed mushroom sauce

Total Time
50 min
15 min
15 min
You will definitely impress with this dish. The rich, rustic flavours will leave everyone feeling full and satisfied.


Skinless chicken breast

480 g, fat trimmed (buy 600g)


3 clove(s), crushed

Worcestershire sauce

2 tbs

Sweet-style white wine

½ cup(s), 125ml (dry)

Olive oil

1 tbs


250 g, (mixed) sliced

Reduced-fat cream

cup(s), 80ml

Fresh chives

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Cut chicken breasts into 12 thin escalopes (cut breasts horizontally into 1cm-thick pieces). Crush 2 garlic cloves. Combine crushed garlic, Worcestershire sauce, 2 tablespoons wine and chicken in a shallow glass or ceramic dish. Toss to coat. Cover and refrigerate for 20 minutes.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm.
  3. Heat oil in same pan over high heat. Add mushrooms and cook, stirring, for 3–4 minutes or until golden. Crush remaining garlic and cook for 30 seconds. Add remaining wine and simmer until liquid has reduced by half. Add cream and simmer for 2 minutes or until slightly thickened. Season with salt and freshly ground black pepper. Top chicken with mushroom sauce. Sprinkle with chives to serve.


SERVING SUGGESTION: Steamed broccolini, plus steamed baby (chat) potatoes. TIP: We used oyster and Swiss brown mushrooms but you can use any combination you like.