Recently we went to Kelly's Hotel in Cranbourne, which serves the most devine steaks but I wasn't in the mood for a lump of beef. I opted for this dish wish made my mouth water from the first time I read the description! "A plump chicken breast served with avocado, bacon and mushrooms in a creamy white wine sauce" I believe it read from memory... so here is my low fat version of the dish that I enjoyed throughly and was nearly guilty of licking the plate clean!
My recreation worked well, the taste was great and thankfully a little kinder to the waistline than the original dish.
Points per serve: 6.5
4 chicken fillets (150g each), no skin fat removed
100 grams bacon, fat trimmed, sliced
1/2 brown onion, diced
1 teaspoon garlic
150 grams button mushrooms
1/2 cup dry white wine
1 cup chicken stock (made with stock powder)
freshly ground black pepper
2 tablespoons reduced fat thickened cream
1 tablespoon cornflour
1 tablespoon water
1 medium avocado, sliced
Preheat oven to 180 degrees Celsius.
Coat a large frying pan with cooking spray and cook chicken fillets for 3 - 4 minutes on each side until golden and sealed. Place on a lined baking tray and cook in the oven for 20 minutes or until cooked through.
Meanwhile spray frying pan with cooking spray and cook bacon until crisp. Remove and drain on a paper towel covered plate.
Wipe out frying pan with paper towel, respray with cooking spray and cook onion and garlic over a medium heat until tender. Add mushrooms and cook for a further 2 - 3 minutes.
Add the wine and stock to the mushroom mixture and simmer for 3 - 4 minutes. Season with freshly ground black pepper.
Add cream and stir to combine, do not allow to boil.
Mix together the cornflour and water. Mix into sauce, stirring until slightly thickened. Return bacon to sauce and heat through.
Place chicken fillets on plates or a platter. Fan a 1/4 of the avocado on each chicken fillet. Gently top with sauce mixture and serve.
(click here for a printable version of this recipe)