Grilled Chicken with Mushroom Thyme Cream Sauce
Ingredients
The sauce
-
1
tablespoon
coconut oil
-
½
cup
shallots, chopped
-
1
clove
garlic, minced
-
1½
cups
mushrooms, sliced
-
2
tablespoons
fresh thyme, chopped
-
1
cup
low sodium chicken broth
-
2
tablespoons
flour
-
2
tablespoons
water
-
½
cup
plain greek yogurt
-
½
juice of a lemon
lemon
The chicken
-
4
pieces
boneless chicken breasts
-
to taste
salt & pepper
Instructions
- Melt coconut oil in a sauté pan over medium heat and add shallots and garlic, cooking until translucent.
- Add sliced mushrooms and cook until softened, then add thyme, salt, and pepper.
- Pour in chicken broth, bring to a boil, then reduce to a simmer for 8-10 minutes.
- Season chicken breasts with salt and pepper, grill for 5-6 minutes on each side until cooked through.
- Mix flour with water in a small bowl until dissolved, then add to the mushroom broth to thicken the sauce.
- Stir in Greek yogurt and lemon juice, cooking for an additional 2-3 minutes.
- Serve the sauce over the grilled chicken and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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