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Chicken With Creamy Mushroom Sauce

Slimming World Syns: Zero
Weight Watchers Points: Coming Soon
Calories: 335 Per Serving
Course Lunch, Main Course
Total Time 25 minutes
Servings 2


  • 2 Large Skinless Chicken Breasts
  • 6 Large Mushrooms (Sliced)
  • 150ml Boiling Chicken or Vegetable Stock
  • 2 tbsp Fat Free Greek style or natural yoghurt (At room temp)
  • ½ Small Red Onion (Diced)
  • 1 Garlic Clove
  • 1 tsp Worcestershire Sauce
  • Pinch Salt
  • Pinch Black Pepper
  • Frylight


  • Preheat oven to 200c/180c Fan/Gas Mark 6
  • Wrap each chicken breast loosely in foil and place in the oven for 20 minutes.. remove foil and cook for a further 5 minutes without foil.
  • Meanwhile slice mushrooms and very finely dice onion and add to a pan with a little Frylight. Sauté for a few minutes over a high heat.
  • Add stock, crushed Garlic clove and Worcestershire sauce to the pan, cover with a lid and allow to simmer until the stock has almost reduced and the onion is soft.
  • Reduce the heat and add the yogurt with salt & pepper. Mix well and then serve with your cooked chicken.