This quick and easy Low Fat Mushroom Chicken is made with 2 types of mushrooms: closed cup and porcini. The porcini mushrooms have a very strong flavour so you will only need about 10 g of these (which also makes this dish relatively inexpensive). Even this small amount of the porcini mushrooms will give the sauce a rich flavour (without making it heavy).
So how did I make this dish low-fat? Well, first of all, I didn’t add double or even single cream. Instead, I used a bit of olive oil, semi-skimmed milk and another ingredient that’s quite high on my list of the most fabulous ingredients at the moment – Skyr (see my first Skyr recipe I posted recently where I go out of my way to convince everyone to buy Skyr NOW < HERE >). This fermented Icelandic yogurt type product also happens to be at the top of my favourite dairy products list and I use it in something everyday. It made perfect sense to use it in this Low Fat Mushroom Chicken as it’s fat free. I also think it really enhances the flavour of this mushrooms sauce. If Greek yogurt is more your thing, however, use that, though keep in mind 100 g of the yogurt contains 10 g of fat.
I did add a tablespoon of butter to the sauce at the end but it’s an optional ingredient and you can omit it.
Enjoy this Low Fat Mushroom Chicken with rice, potatoes or even pasta. It goes equally well with all of these sides. Serve with freshly chopped parsley. Enjoy!
If you like this recipe you may also like these Light Meal Ideas
Yields 4 portions
20 minPrep Time
30 minCook Time
50 minTotal Time
- 200 g closed cup mushrooms, roughly chopped
- 10 g porcini mushrooms
- 500 g chicken breast, skinned, sliced into 3-4 long strips each
- 1 onion, finely chopped
- 1 level tablespoon flour
- 1/3 cup Greek yogurt (or Skyr)
- 1/2 cup semi-skimmed milk
- 3 tablespoons white wine
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 cup water
- 1 tablespoon butter (optional)
- 1 level teaspoon each salt and white pepper
- Rinse the porcini mushrooms and soak in 1/2 cup water (in a small saucepan) for 20 minutes. Cover the saucepan (do NOT drain the water), bring to the boil, then lower the heat and simmer for 20 minutes. Set aside reserving the water.
- Using either a griddle pan or a large non-stick pancake pan fry the mushrooms over a high heat (with a drizzle of oil) for 2-3 minutes NOT stirring too much to allow them to brown a little. Place in a bowl and set aside.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a medium baking dish.
- While the porcini mushrooms are cooking start preparing the sauce. In a large frying pan heat up the oil, add the onion and fry for a couple of minutes over a medium/low heat stirring often.
- Add the wine and continue cooking for another 2 minutes. Add the flour and stir until it's no longer visible. Add the milk, stir well and cook until the mixture has thickened. Remove from the heat, add the yogurt, porcini mushrooms (including the water from the cooking), closed cup mushrooms, butter (optional), seasoning and stir well.
- Place the chicken strips in the baking dish, pour the mushroom sauce over (ensuring all the meat has been covered) and bake for about 30 minutes (cooking times can vary so ensure the meat is cooked through before serving, but try not to overcook it). Remove from the oven, garnish with fresh parsley and serve with rice, quinoa, potatoes or pasta.