Good Lifestyle

Chicken In buried in mushrooms and cream is the type of dish that is home in a country kitchen as it is in a high-end urban restaurant. We take landmarks of the two ends of the spectrum: brown mushrooms and chicken broth of the country, a touch of sherry and dried mushrooms from the city. The combination ofGreek yogurt and a half and a half gives the richness of the sauce and a beautiful velvety texture without weighing it in this creamy chicken recipe of mushrooms.

Nutrition:270 calories, 10 g of grease (3 g saturated), 420 mg of sodium

Serve 4

You will need

1 tablespoon of olive oil, more if necessary
4 small chicken breasts without boneless skin (6 oz each)
Black salt and pepper
1 MEASURE EAMINOT, SINCEED
3 podsminced garlic
8 oz cremini mushrooms, sliced
1/4 cup of sherry (in a pinch, sweet and fortified wines like Madeira or Marsala will work instead of sherry.)
1/4 dried cupmushrooms (Porcini, Chanterelle, Shiitake), tempered in 1/2 cup of lukewarm water for 15 minutes
1/2 cup of low sodiumchicken stock
1/4 half and a half cup
1/4 cup of Greek yogurt

How to do it

1. Heat the olive oil on a high heat in a large skip stove.
2. Season the chicken everywhere with salt and black pepper.
3. Add the chicken to the pan and Searez for about 3 minutes, until a beautiful deep brunette crust develops on the lower sides.
4. Return and keep cooking for 3 minutes more, until other sides are also golden.
5. Delete on a plate.
6. If the pan is dry after cooking the chicken, add a slim film of olive oil.
7. Add the mushrooms from the shallot, garlic and cremini to the pan and sauté for about 3 minutes, until the mushrooms are slightly golden.
8. Season with black salt and pepper.
9. Add the sherry and cook for 1 minute, using a spatula or wooden spoon to scrape all the golden bits from the bottom of the pan.
10. Add dried mushrooms (and soaking liquid), in stocks of chicken and a half and a half.
11. Turn heat down and turn the chicken back into the pan.
12. Continue cooking for 8 to 10 minutes until the liquid decreases by half and the chicken is cooked through.
13. Add yoghurt and stir to create a smooth and uniform sauce.
14. Divide the chicken among 4 plates and above with mushroom sauce.

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