Whenever I order a chicken or pork chop when dining out, I tend to go for a rich and robust mushroom sauce to go with the meat rather than a black pepper sauce which can be quite overpowering. But again I know how fattening such sauces can be because of the use of heavy cream just to give it that luscious and creamy consistency. I tried making my own ‘healthier’ version of mushroom sauce at home by substituting the cream with non-fat yogurt and if you wonder how will the sauce be thick and creamy with just that, well, using corn flour is the trick. The only challenge in making the sauce is that if you heat up chilled yogurt too fast, it will just split and look horrible so always combine the yogurt and corn flour and leave it at room temperature first before adding into the pan with the heat turned off. Enjoy this Chicken with Creamy Mushroom Sauce Recipe!
Chicken with Creamy Mushroom Sauce Recipe
Ingredients (serves 2)
2 skinless chicken breasts (or thighs/legs)
salt & freshly cracked black pepper
1 tsp garlic powder
2 tbsp unsalted butter
1 onion, sliced
200g button mushrooms, sliced
1 cup non-fat plain yogurt
1 tsp corn flour
2 tbsp water
1. Combine the yogurt and corn flour in a bowl and mix well. Leave at room temperature for at least 45 minutes before cooking.
2. Season the chicken breasts with salt & pepper and garlic powder on both sides.
3. Heat a little oil in pan and pan-fry the chicken till golden brown on both sides. Remove and plate up.
4. In the same pan, melt butter till it bubbles. Add onions and saute till tender.
5. Add in the mushrooms (and 2 tbsp water if too dry) and stir fry till soft and tender. Season with salt & pepper.
6. Turn off heat. Stir in the yogurt + corn flour mixture and chopped parsley.
7. Pour the sauce over the chicken breast and serve with sides of your choice.