Creamy Dill Chicken and Mushrooms

Prep Time: Cook Time: Total Time: 15 mins 25 mins 40 mins

Servings: Yield: 4 4 servings

Ingredients

• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

• salt and freshly ground black pepper to taste

• 1 tablespoon grapeseed oil

• 1 medium onion, chopped

• 1 (8 ounce) package baby bella mushrooms, sliced

• 3 cloves garlic, minced

• 1 cup low-sodium chicken broth

• ¼ cup dry white wine

• 1 tablespoon dry sherry

• ½ cup plain low-fat Greek yogurt

• ¼ cup chopped fresh dill, or more to taste

• 2 teaspoons Dijon mustard

• 2 tablespoons unsalted butter

• 1 tablespoon gluten=free 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.
   

Cook's Notes:

Can use Fage® Total 2% yogurt. If you don't have fresh dill, you can use dried dill, just don't use as much, since it's really concentrated. A fresh to dry ratio is usually 3:1.