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Creamy Dill Chicken and Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy dill chicken and portobello mushrooms - a delicious duo over rice, potatoes, or pasta.
Ingredients:
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • salt and freshly ground black pepper to taste
  • 1 medium onion, chopped
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 1 cup low-sodium chicken broth
  • 0.25 cup dry white wine
  • 1 tablespoon dry sherry
  • 0.5 cup plain low-fat Greek yogurt
  • 0.25 cup chopped fresh dill, or more to taste
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
Instructions:
  • Season the chicken generously with a sprinkle of salt and pepper.
  • In a large skillet over medium-high heat, sizzle chicken in olive oil for 5 minutes.
  • Turn down the heat to medium and toss in the onion; sauté until it turns soft and translucent, which should take around 3 minutes. Introduce the mushrooms and let them cook, giving an occasional stir, for 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, which should be about 30 seconds.
  • Combine chicken broth, wine, and sherry in a pot and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until combined. Add butter and stir until melted.
  • In a small bowl, combine flour with a ladle of hot broth, whisking until smooth. Pour the mixture into the skillet and stir until fully incorporated.
  • Lower the heat and gently simmer until the sauce begins to thicken, around 3 to 4 minutes. Taste the sauce and adjust seasonings, adding more dill if desired.

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