Today I am bringing to you another creamy dish. I just love cooking with Greek Yogurt. I get to enjoy creamy dishes again without the guilt. It is Friday and I have been good all week. I was craving a creamy dish and this one hit the spot. I hope you enjoy it!
Chicken with Creamy Onion Sauce
adapted from Eating Well
4 boneless, skinless chicken breasts,
1 teaspoon kosher salt, divided
1/8 cup plus 1 tablespoon gluten free all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup plain greek yogurt
1 tablespoon Dijon mustard
1/2 cup chopped green onions
Pound chicken until flattened to an even thickness, about 1/2 inch. I find it easiest to pound it with a heavy cast iron skillet. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/8 cup gluten free flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side.
Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
Sprinkle with the remaining 1 tablespoon gluten-free flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in greek yogurt and mustard until smooth; turn the chicken to coat with the sauce.
Stir in green onions and serve immediately.