Chicken Breast and Mushrooms in a Vinegar-Cream Sauce

Chicken Breast and Mushrooms in a Vinegar-Cream Sauce
Serves 4

4 chicken breasts (I used 4 ounce breasts)
Your preferred herb blend (I used Penzey’s Sunny Paris.)
1 tablespoon olive oil
1 medium Vidalia onion, sliced and quartered
6 cloves garlic, smashed and minced
3 cups (8 ounces) crimini mushrooms, cut into quarters
8 ounces white wine
2 tablespoon white wine vinegar
2 tablespoons tomato paste
3 ounces (by weight) plain Greek yogurt

  1. Place chicken breasts in a Ziploc bag. With a mallet, pound them thin (1/4 – 1/2 inch). Season with your favorite seasoning.
  2. Preheat a large non-stick skillet. Spray with cooking spray.
  3. Pan fry breasts, on both sides, until fully cooked (8-12 minutes). Remove from the pan, cover to keep warm.
  4. Place olive oil in the skillet (do not wipe it clean of chicken residue.) Add mushrooms. Saute until beginning to get soft  (4-6 minutes over medium heat.)
  5. Add onion. Continue to saute until the onions are beginning to get translucent.
  6. Add garlic. Let cook for 1 minute.
  7. Remove and cover to keep warm.
  8. Again, without cleaning the skillet, carefully pour in the wine. Bring to a boil over medium-high heat.
  9. Add vinegar and tomato paste. Stir until mixed.
  10. Add yogurt, stir until mixed.
  11. Return chicken and mushrooms to the skillet. Toss to coat.
  12. Serve over rice, pasta, or other starch (if desired.)

The picture shows Summer Quinoa Salad and steamed broccoli.

Nutritional Data for one chicken breast and 1 portion of sauce:
Calories:       257
Fat:               6.2g
Sat fat:             1g
Chol:              65mg
Sodium:        207mg
Carbs:          14.2g
Fiber:            2.3g
Protein:          28g

Posted in Chicken, Cookbook, Mushrooms