Ingredients
- 1 lb boneless, skinless chicken breast (cut into strips)
- 1 cup mushrooms (sliced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup low-sodium chicken broth
- ½ cup fat-free Greek yogurt or light sour cream
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- Fresh parsley for garnish
Instructions
- Sauté the chicken – Heat olive oil in a pan over medium heat. Add chicken strips, season with salt and pepper, and cook until lightly browned. Remove and set aside.
- Cook the veggies – In the same pan, add onions and garlic, sauté for 2 minutes. Add mushrooms and cook until softened.
- Make the sauce – Pour in chicken broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well.
- Thicken the sauce – Add the cornstarch slurry and stir until the sauce thickens.
- Combine everything – Return the chicken to the pan and let it simmer for 5 minutes. Remove from heat and stir in Greek yogurt or light sour cream.
- Serve & enjoy – Garnish with fresh parsley and serve over zucchini noodles, cauliflower rice, or whole wheat pasta.
