Creamy Garlic Chicken

 

I've been reviewing the recipes in my WW recipe Builder and I've come across this....It was absolutely delicious. Its from those lovely talented ladies at Pinch of Nom (Original recipe Here)...I've slightly changed the ingredients and put it into the WW recipe builder the sp values are as follows:-

So the list of ingredients is how I would normally make this but I didn't have any Philadelphia lightest in so I used Philadelphia light Caramelised Onion which adds another point to the recipe, I served mine with steamed broccoli and 60g of new potatoes so the total amount on my plate was 3points.  Also I didn't have a garlic bulb in so I substituted a teaspoon of garlic puree. The recipe serves 2 but please remember if you change any ingredients or upscale the recipe it would be wise to recalculate the points.

Ingredients 

1 large chicken breast, thinly sliced

Salt and black pepper to taste 

Tesco Pure Rapeseed Oil Spray

2 teaspoons white wine vinegar

1 tablespoon Worcestershire sauce

1 chicken stock cube made up to 200ml with hot water

1 onion, thinly sliced

60g Mushrooms, sliced

1 clove garlic, minced

1 teaspoon Dijon Mustard, heaped

60g Philadelphia Lightest Soft Cheese

Chives for garnish (optional)

Paprika for garnish (optional)

Method

Spray a large frying pan with the oil and bring to a medium high heat. Add the mushrooms and onions and cook for a few minutes until browned and softened. Add the garlic and cook through a little more. Remove from the pan and set aside.
Spray the pan again with the oil and add the chicken pieces allow to brown all over. Remove and set aside with the onions and mushrooms.

Add the vinegar and Worcestershire sauce to the pan, scrape any browned bits off the bottom of the pan and allow to absorb into the liquid. Add the Dijon mustard and mix well. 
Add the stock to the pan and bring to the boil then reduce the heat to a simmer and allow the mixture to reduce to about half, stir in the cream cheese and stir to ensure there are no lumps.

Add the chicken, onions and mushrooms back to the pan. Allow to simmer for about 10-15 mins until you are sure that the chicken is cooked through and the onion mix is back up to temperature. If the sauce seems a little thick add a little water until you get the consistency you like.