YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Garlic Baby Bella Mushrooms
Savor tender pan-seared chicken paired with earthy baby bella mushrooms in a light creamy garlic sauce. This dish boasts a perfect balance of savory flavors and a velvety texture, making it a satisfying and wholesome meal ideal for dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Baby Bella Mushrooms
1 tbsp Olive Oil
2 cloves Garlic
2 tbsp Low-Fat Greek Yogurt
1/4 cup Chicken Broth
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat until hot.
Place the chicken breast in the skillet and cook for about 5-6 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add sliced baby bella mushrooms. Sauté for about 3-4 minutes until they begin to soften.
Add minced garlic (from 2 cloves) and sauté for another 1-2 minutes until fragrant, stirring frequently.
Pour in the chicken broth to deglaze the pan, scraping any browned bits off the bottom.
Stir in the low-fat Greek yogurt to create a light creamy sauce. Allow the sauce to simmer for 1-2 minutes to combine flavors.
Return the chicken breast to the skillet, spoon the creamy mushroom sauce over it, and let it heat through for another minute.
Plate the chicken breast with a generous portion of mushrooms and sauce. Serve warm.