Garlic Creamed Chicken Recipes

CREAMY GARLIC CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Season the chicken with a little sea salt and freshly ground black pepper, then set aside
• Spray a large frying pan with low calorie cooking spray and place on a medium heat
• Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside
• Return the pan to the medium heat. Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the pan - use some of the stock if you need to. When most of the liquid has evaporated spray the pan with some low calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring
• Add the stock to the pan and simmer until the liquid has reduced by half
• Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining
• Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
• Sprinkle with the chopped chives and paprika, if desired

GARLIC CREAMED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
• Bake uncovered in preheated oven for 1 hour.

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.