Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.
Ingredients
- 1 pound skinless , boneless chicken thighs, cut into 1-inch pieces
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 1 package baby bella mushrooms , 8 ounce
- 3 cloves garlic , minced
- 1 cup low-sodium chicken broth
- 0.25 cups dry white wine
- 1 tablespoon dry sherry
- 0.5 cups plain low-fat Greek yogurt
- 0.25 cups chopped fresh dill , or more to taste
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Instructions
-
1
Season chicken with salt and pepper.
-
2
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
-
3
Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
-
4
Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
-
5
Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
-
6
Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.
Nutrition Facts
Per serving
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