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Chicken and Mushrooms in Creamy Yogurt Sauce picture

Chicken and Mushrooms in Creamy Yogurt Sauce

This dish tastes really creamy and sinful, but because we use yogurt and sour cream it isn't as rich as a traditional cream sauce. I like to serve it over brown rice or whole wheat orzo.

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  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 pound cremini or button mushrooms, roughly chopped
  • 2 garlic cloves, finely chopped or pressed through a garlic press
  • 2 bay leaves
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 1 cup dry white wine (such as sauvignon blanc)
  • 2 cups low-sodium chicken stock
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 2 tablespoons chopped fresh parsley (optional)

Serves 4 to 6

  1. Sprinkle both sides of each chicken breast with salt and pepper.
  2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 4 minutes, or until breasts are nicely browned. Turn the breasts over and cook for 4 minutes more. Remove the chicken breasts to a cutting board. (Note: The breasts may not be cooked through; they will finish cooking when returned to the pan.)
  3. Wipe the skillet clean and add 1 to 2 more tablespoons of olive oil, just enough to coat the bottom of the pan. Heat the oil over medium heat and when hot, add the onion. Cook until the onion starts to soften, about 3 minutes.
  4. Add the mushrooms to the skillet and cook, stirring occasionally, until the mushrooms give off their liquid and turn brown, about 5 to 7 minutes.
  5. Add the garlic, bay leaves and thyme and stir well. Add the wine and cook, stirring and scraping up any bits on the bottom of the pan, until the wine is mostly evaporated.
  6. Add the chicken stock and bring the liquid to a boil. Reduce the heat so the liquid just simmers and cook for 15 minutes, stirring occasionally.
  7. Remove the skillet from the heat and stir in the sour cream and yogurt. Remove and discard the bay leaves. Taste the sauce and season with salt and pepper as desired.
  8. Cut each chicken breast in half or in thirds width-wise. Add the chicken to the skillet and heat over medium-low heat, stirring occasionally, just until the chicken is heated and cooked through. Serve the chicken hot with plenty of sauce and a sprinkling of fresh parsley, if you like.
Serve with:  Long Grain Brown Rice

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!