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 , 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. 1 Season chicken with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
3. 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. 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. 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. 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 per serving