Creamy Dill Chicken and Mushrooms
Description
Juicy chunks of chicken and portobello mushrooms pair up in a creamy dill sauce that's easy to make and delicious served over rice, potatoes, or pasta.
Ingredients
•
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 medium onion, chopped
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1 (8 ounce) package baby bella mushrooms, sliced
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3 cloves garlic, minced
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1 cup low-sodium chicken broth
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1/4 cup dry white wine
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1 tablespoon dry sherry
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1/2 cup plain low-fat Greek yogurt
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1/4 cup chopped fresh dill, or more to taste
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2 teaspoons Dijon mustard
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2 tablespoons unsalted butter
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1 tablespoon all-purpose flour
Directions
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.