Grilled Chicken Mushroom Sauce

Grilled Chicken Mushroom Sauce

This Grilled Chicken with Mushroom Sauce recipe tastes as good as it looks. The chicken is very tender and the sauce is delicious.

CAL P/SERVE
640
kJ P/SERVE
2680
FAT P/SERVE
16.2g
CARBS P/SERVE
38.2g
PROTEIN P/SERVE
71.9g
SUGAR P/SERVE
9.6g
SODIUM P/SERVE
802g
FAT
%
2.3%
ENERGY RDI%
30.8%

We've served the chicken on a bed of fettuccini pasta, but this dish is so versatile you can serve it with almost anything, including steamed vegetables, brown fried rice or mash potato.

Ingredients

  • 200g Fettuccine
  • 8 Button Mushrooms, sliced
  • 2 Chicken Breasts, pound with mallet between cling film so even thickness
  • 1 tablespoons olive oil
  • ½ onion, diced
  • 2 cloves garlic
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce (or 1 anchovy)
  • 1 teaspoon Dijon mustard
  • 1 cup beef or chicken stock salt reduced
  • ½ cup water
  • 2 teaspoons cornflour (aka cornstarch) mixed with ¼ cup cold water
  • ½ cup parsley chopped
  • Pepper for seasoning

Method

  1. Cook the Sauce First.  In a non-stick frypan, spray with a little olive oil spray the pan, on med heat cook the onions for 5 mins until softened.  Now add the garlic and stir, then add the red wine and cook until almost no liquid.  Then add the water and mushrooms and simmer for 2 minutes.  Now add the Worcestershire sauce and Dijon mustard.  Simmer for 2 minutes.
  2. Add the stock and parsley then season with pepper. Simmer for a couple of minutes and then add the cornflour mixed with water, this will now thicken.
  3. Cook your fettuccine as per instructions.
  4. Steam your broccoli. 
  5. Now spray the chicken with olive oil spray and grill on a BBQ or griddle pan, this should take around 10 mins.
  6. Once chicken is cooked take off heat and rest for 1 minute.  Then slice into 6 slices, across the width.
  7. Serve with chicken on top of fettuccine and drizzle the sauce over and place broccoli on side.

Nutrition Table

Servings: 2 Serving size:688g
Average Serve Average 100g
Energy 2680 kJ 390 kJ
  640 Cal 93 Cal
Protein 71.9 g 10.4 g
Fat, total 16.2 g 2.4 g
- Saturated 5.1 g 0.7 g
Carbohydrate 38.2 g 5.6 g
- Sugars 9.6 g 1.4 g
Sodium 802 mg 116 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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