Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.

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Recipe Summary

cook:
25 mins
prep:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper.

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  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.

  • 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.

  • 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.

  • 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.

  • 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:

I 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.

Nutrition Facts

295 calories; fat 14.4g; cholesterol 111.9mg; sodium 227.7mg; carbohydrates 10.7g; protein 27.7g. Full Nutrition
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