Chicken with Creamy Mushroom Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - 3 syns per serving
Original/SP - 3 syns per serving
WW Smart Points - 5
  • 2 chicken breasts
  • ½ onion, finely chopped
  • 2 cloves of garlic, crushed
  • 200g of cremini mushrooms, sliced
  • ¼ cup of coconut milk (4.5 syns) (you can substitute with a ¼ cup of single cream or half and half in place of this, but syns will need to be adjusted)
  • 1 cup of chicken broth
  • 1 tsp of wholegrain mustard (0.5 syns)
  • 1 tbs of arrowroot powder, cornstarch or tapioca powder(1.5 syns)
  • Salt and black pepper
  • spray oil
  1. Place chicken breasts inbetween some cling film and flatten with a meat mallet.
  2. Season well with salt and black pepper.
  3. Spray a frying pan over a medium high heat with some spray oil. Add the onion and fry to soften. Add the garlic and fry for a further few mins.
  4. Add the mushrooms and a little more spray oil and continue to fry until mushrooms are golden.
  5. In the meantime, spray another frying pan with some spray oil and add the flattened chicken breasts, frying on each side until golden and cooked through.
  6. When mushrooms are golden, stir in the mustard, broth and coconut milk.
  7. Add the arrowroot powder to a small bowl and mix to a paste with a little water. Add this into the mushrooms and keep stirring under a low heat until the sauce starts to thicken. Season as needed with salt and black pepper
  8. Serve the sauce over the chicken breasts with your choice of sides. I served with sauteed spinach and cauliflower rice.
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Nutrition Information
Serving size: 1 Calories: 312.3 Fat: 6.1 Saturated fat: 3.8 Carbohydrates: 11.7g Sugar: 2 Sodium: 752.7 mg Fibre: 2g Protein: 50.6g Cholesterol: 118.0 mg
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at