In practice: Yogurt-based recipes EB 2015 Boston

Chicken with Mushroom sauce by Toby Amidor

Chicken Mushroom sauce - Toby amidor

In her new book, “The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day”, Toby shows readers how to cut back on fat and calories without compromising flavor.


Serves: 4

  • 4 boneless, skinless chicken breast cutlets
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 6 cups (about 1 pound) cremini mushrooms, sliced
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 teaspoon chopped fresh thyme leaves
  • 2/3 cup low-fat plain Greek yogurt
  • 2 tablespoons chopped fresh parsley leaves


Prep time: 12 minutes – Cook time: 30 minutes

  1. Season the chicken breasts on both sides with ¼ teaspoon of the salt and the pepper.
  2. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and cook until browned, about 6 minutes on each side. Transfer the chicken to a plate and set it aside.
  3. Add the shallot and garlic to the skillet you used for the chicken, and cook over medium heat until fragrant, about 1 minute. Add the cremini mushrooms and continue to cook, stirring occasionally, until the mushrooms have softened and their juices are released, about 8 minutes.
  4. Sprinkle the flour over the mushroom mixture and continue cooking, still stirring, until it is incorporated, about 1 minute.
  5.  Add the broth, wine, and remaining ¼ teaspoon salt, and bring to a boil.
  6. Lower the heat to a simmer and continue to cook until the sauce thickens, 2 minutes.
  7. Add the chicken and thyme to the skillet and simmer gently over medium-low heat for 4 minutes.
  8. Remove the skillet from the heat.
  9. Place the yogurt in a small bowl. Spoon ¼ cup of the mushroom sauce into the yogurt to warm it. Add the warmed yogurt mixture to the skillet and stir to incorporate.
  10. Place 1 piece of chicken on each of four plates and top with ¾ cup of the mushroom sauce. Sprinkle the parsley over the chicken, and serve immediately.

Serving size

1 piece chicken and ¾ cup sauce

Nutrition information (per serving)

Calories: 335; Total Fat: 12 grams; Saturated Fat: 2 grams; Protein: 45 grams; Total Carbohydrates: 11 grams; Sugars: 4 grams; Fiber: 1 gram; Cholesterol: 109 milligrams; Sodium: 532 milligrams

Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

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