3. Creamy Mushroom Chicken
The combination of Greek yogurt and half-and-half gives the sauce richness and a lovely velvety texture without weighing it down in this creamy mushroom chicken recipe.
Chicken buried in mushrooms and cream is the type of dish that’s at home in a country kitchen as it is in an upscale urban restaurant. We take cues from both ends of the spectrum: brown mushrooms and chicken stock from the country, a touch of sherry and some dried mushrooms from the city. The combination of Greek yogurt and half-and-half gives the sauce richness and a lovely velvety texture without weighing it down in this creamy mushroom chicken recipe.
NUTRITION: 270 calories, 10 g fat (3 g saturated), 420 mg sodium
SERVES 4
YOU’LL NEED
1 Tbsp olive oil, plus more if needed
4 small boneless skinless chicken breasts (6 oz each)
Salt and black pepper to taste
1 medium shallot, minced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1⁄4 cup sherry (In a pinch, sweet, fortified wines like Madeira or Marsala will work in place of the sherry.)
1⁄4 cup dried mushrooms (porcini, chanterelle, shiitake), soaked in 1⁄2 cup warm water for 15 minutes
1⁄2 cup low-sodium chicken stock
1⁄4 cup half-and-half
1⁄4 cup Greek yogurt
HOW TO MAKE IT
- Heat the olive oil over high heat in a large sauté pan.
- Season the chicken all over with salt and black pepper.
- Add the chicken to the pan and sear for about 3 minutes, until a nice deep brown crust develops on the bottom sides.
- Flip and continue to cook for 3 minutes longer, until the other sides are also nicely browned.
- Remove to a plate.
- If the pan is dry after cooking the chicken, add a thin film of olive oil.
- Add the shallot, garlic, and cremini mushrooms to the pan and sauté for about 3 minutes, until the mushrooms are lightly browned.
- Season with salt and black pepper.
- Add the sherry and cook for 1 minute, using a spatula or wooden spoon to scrape loose any browned bits from the bottom of the pan.
- Add the dried mushrooms (and soaking liquid), chicken stock, and half-and-half.
- Turn the heat down to low and return the chicken to the pan.
- Continue cooking for 8 to 10 minutes, until the liquid reduces by half and the chicken is cooked through.
- Add the yogurt and stir to create a smooth, uniform sauce.
- Divide the chicken among 4 plates and top with the mushroom sauce.
4. Chicken Scaloppine
Our lighter, more authentic version wraps chicken and sage in a layer of prosciutto, which then becomes a crispy skin that keeps the chicken moist while it sautés. A splash of wine and chicken stock directly into the cooking pan becomes your 2-minute sauce. Just the latest proof of why simpler is so often better with chicken breast recipes.
Another Italian classic lost in translation. Too many cooks interpret this dish—traditionally chicken or pork, lightly floured and cooked with sage and prosciutto—as a huge helping of meat, breaded and fried, and covered in a murky, sodium-strewn gravy.
Our lighter, more authentic version wraps chicken and sage in a layer of prosciutto, which then becomes a crispy skin that keeps the chicken moist while it sautés. A splash of wine and chicken stock directly into the cooking pan becomes your 2-minute sauce. Just the latest proof of why simpler is so often better.
NUTRITION: 280 calories, 11 g fat (3.5 g saturated), 460 mg sodium
SERVES 4
YOU’LL NEED
4 boneless, skinless chicken breasts or thighs (about 6 oz each), pounded to uniform 1⁄4″ thickness
Salt and black pepper to taste
8 fresh sage leaves
4 thin slices prosciutto
1 Tbsp olive oil
1 cup white wine
1⁄2 cup low-sodium chicken stock
1 Tbsp butter
Fresh parsley (optional)
HOW TO MAKE IT
- Season the chicken with salt and pepper.
- Lay two sage leaves across each breast, then wrap each with a slice of prosciutto, using a toothpick or two to secure the wrap.
- Heat the oil in a large skillet over medium heat.
- When the oil shimmers, add the chicken and cook for 4 to 5 minutes per side, until the prosciutto is browned and crispy and the chicken is firm to the touch and cooked through.
- Transfer to 4 plates.
- Add the wine and stock to the pan and cook for about 2 minutes, until the liquid has reduced by half, scraping the bottom of the pan to loosen any cooked bits.
- Swirl in the butter and parsley (if using).
- Pour the sauce over the chicken and serve.