Chicken With Mushrooms

Chicken With Mushrooms
Servings: 4 Prep 15 mins Marinate 1 hr Cook 40 mins


  • 1/3 cup low-fat plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon chopped fresh dill
  • 4 boneless, skinless chicken breast halves (1-3/4 pounds total)
  • 3 slices bacon
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 medium-size onion, chopped
  • 1 can (14.5 ounces) chicken broth
  • 1/4 cup dry white wine
  • 1/2 pound green beans, trimmed and cut into 1-inch lengths
  • 1/2 small white button mushrooms, halved
  • 1/2 cup heavy cream

Make It

1. Combine yogurt, lemon juice and the 1 tablespoon dill in large bowl. Add chicken; turn to coat; refrigerate 1 hour to marinate.

2. Cook bacon in large nonstick skillet over medium heat until crisp. Remove with slotted spoon to paper toweling to drain; reserve. Spoon off and discard all but 1 tablespoon fat.

3. Combine flour with 1 teaspoon salt and the pepper in a shallow dish. Remove chicken from the marinade, and coat on all sides with flour mixture.

4. Heat skillet with remaining bacon fat over medium-high heat. Add chicken; cook 2 minutes per side or until golden. Remove chicken to platter.

5. Heat oil in skillet over medium-high heat. Add onion; saute 8 minutes. Pour in broth and wine; bring to boiling, scraping up any browned bits from bottom of skillet. Add beans and mushrooms; simmer, uncovered, 5 minutes.

6. Crumble bacon. Add cream and remaining salt to skillet. Return chicken and crumbled bacon to skillet; cook, uncovered, over low heat until instant-read meat thermometer inserted into thickest part of chicken breast registers 170 degrees F, about 15 minutes. Stir in remaining dill. Serve hot.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 421, Fat, total (g): 15, chol. (mg): 121, sat. fat (g): 5, carb. (g): 22, fiber (g): 4, pro. (g): 47, sodium (mg): 1443, Percent Daily Values are based on a 2,000 calorie diet.