Pan-seared chicken breast in a light mushroom and Greek yogurt sauce.
CBy ChefFultz
Servings
4
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Sarah M. · Melbourne, AU
Sear Chicken
1. Slice each chicken breast horizontally into two thin cutlets. Pat dry and season both sides with salt, black pepper and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4 to 5 minutes per side until golden and cooked through to 74°C (165°F). Transfer to a plate and tent loosely with foil.
Mushroom Sauce
3. Reduce heat to medium and add the butter to the same skillet. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more until deeply browned and their liquid has evaporated.
4. Stir in the shallot, garlic and thyme and cook for 1 minute until fragrant. Pour in the white wine and scrape up the browned bits, simmering 2 minutes until nearly evaporated.
5. Add the chicken stock and Dijon mustard and simmer 4 to 5 minutes until reduced by about one third.
Finish and Serve
6. Remove the skillet from the heat and let it cool for 1 minute. Whisk in the Greek yogurt a spoonful at a time until smooth, then add the lemon juice and adjust seasoning. Do not boil, or the yogurt may split.
7. Return the chicken and any resting juices to the skillet over low heat and warm gently for 1 to 2 minutes, spooning sauce over the top. Garnish with parsley and serve.
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