NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 cups sliced White Mushrooms

3 cloves Garlic

1/2 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

2 tbsp Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Pat the chicken breast dry and season with salt and pepper on both sides.

• 2

  Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear for about 4-5 minutes per side until golden and cooked through. Remove the chicken and set aside.

• 3

  In the same skillet, lower the heat to medium and add the remaining teaspoon of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

• 4

  Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, approximately 5-7 minutes.

• 5

  Stir in the unsweetened almond milk and nonfat Greek yogurt, mixing well to create a light creamy sauce.

• 6

  Add the chopped fresh herbs to the sauce, and season with additional salt and pepper as needed. Let the sauce simmer for 2-3 minutes until slightly thickened.

• 7

  Slice the chicken breast and return it to the skillet, nestling it into the creamy mushroom sauce. Allow the flavors to meld for another minute.

• 8

  Serve warm, garnished with extra herbs if desired.