Creamy Chicken & Mushrooms

(serves 4)

  • 4 x 4 oz (115 g) chicken cutlets
  • Sea salt & pepper
  • 2 Tbsp olive oil, divided
  • 4 cups (280 g) mixed mushrooms, cleaned (sliced if large)
  • ½ cup (120 ml) chicken broth
  • ¼ cup (55 g) plain Greek yogurt
  • ¼ cup (60 ml) unsweetened milk (your choice) 
  • (optional) 2 Tbsp finely chopped fresh parsley

Sprinkle the chicken with a small amount of sea salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium heat.

Place the chicken in the skillet and cook, turning once, until browned and cooked through, about 7-10 minutes (depending on how thick the chicken is). Remove from the pan and place on a plate.

Add 1 Tbsp of olive oil and the mushrooms to the pan and cook for about 4 minutes, stirring occasionally until any liquid is reduced. 

Increase the heat to medium-high and add the broth, continuing to cook for another 4 minutes, until the liquid has mostly evaporated.

In a small bowl mix together the yogurt and milk. Lower the heat to medium and stir in the yogurt mixture along with ¼ tsp each of salt and pepper.

Add the chicken back to the pan and stir to coat it with the sauce. 

Remove from the pan and serve the chicken topped with the sauce and sprinkled with optional parsley.

Let me know if you try this recipe!


Lyonel Lumarque


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