YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Ragu with Herb-Roasted Chicken
A savory dish featuring tender herb-roasted chicken partnered with a luscious, creamy mushroom ragu. The mushrooms are gently sautéed with garlic and finished with a dollop of low-fat Greek yogurt, while fresh rosemary and thyme infuse the chicken with aromatic depth. A delicious, balanced meal that delights with every bite.
INGREDIENTS
4 oz Chicken Breast
1 cup sliced White Button Mushrooms
2 tsp Olive Oil
1 clove Garlic
1/4 cup Low-Fat Greek Yogurt
1/4 cup Low-Sodium Chicken Broth
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Pat the chicken breast dry and season with salt, pepper, and finely chopped rosemary and thyme.
Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until fully cooked. Once done, let the chicken rest before slicing.
Meanwhile, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they begin to brown, about 5 minutes.
Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and allow it to simmer for 2 minutes, which will help deglaze the pan and lift the flavorful bits.
Reduce the heat to low and stir in the low-fat Greek yogurt. Mix well to create a creamy ragu. Adjust seasoning with salt and pepper as needed.
If desired, drizzle the remaining teaspoon of olive oil for extra richness and gently stir.
To serve, spoon the creamy mushroom ragu over sliced herb-roasted chicken. Garnish with extra thyme or rosemary if preferred.