This delicious chicken chop with creamy, rich flavoured garlic butter mushroom sauce is the perfect go-to meal when faced with few ingredients and little time. Serve this mouth-watering dish alongside pasta, rice or mashed potatoes for a delightful dinner meal!

20 mins


4 pax


Adjust Servings
600g Chicken Thighs
Salt and Pepper
2tsp Naturel Olive Oil
1tbsp Naturel Soft Margarine
120g Mushroom
2tbsp Naturel Soft Margarine
1 garlic clove, finely chopped
¼cup Flour
2cups chicken broth
2tbsp Worcestershire Sauce


Prepare the chicken
- Place cling wrap over chicken and pound to even thickness. Sprinkle both sides generously with salt and pepper.
- Heat oil and melt 1 tbsp margarine in large skillet over high heat. Add chicken and cook for 3 mins. Transfer chicken to plate and set aside
Make the sauce
- Add 1 tbsp butter to skillet. Add mushroom and cook for 3 mins or until slightly golden.
- Add remaining 1 tbsp margarine and garlic. Cook for 1 min until mushrooms are golden.
- Turn heat down to medium. Add flour and mix for 1 min.
- Add roughly ¼ of the chicken broth with 2 tsp of Worcestershire sauce, mixing as you pour. Once incorporated, add remaining broth gradually while mixing. This is key to avoiding lumps in gravy. Use whisk if needed.
- Cook gravy for about 2 mins or until it thickens to your preferred taste. Do take note that it will thicken more as it cools when serving. Add salt and pepper accordingly
- Place chicken on serving plates and top with mushroom sauce and enjoy!