Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
SAUTÉED BREAST OF CHICKEN IN YOGURT WITH HERBS
6 5-ounce pieces of chicken, skin removed
1 cup low fat yogurt
2 tablespoons peanut oil
4 cups sliced mushrooms
2 tablespoons chopped parsley
3 ounces white wine
½ cup chicken stock
Salt and pepper, to taste
Crushed rosemary, to taste
Season the chicken with salt, pepper, and a little rosemary. Dredge chicken in flour and sauté in pan until cooked.
Remove the chicken from the pan and add the mushrooms. Add the white wine and deglace. Reduce
Add the chicken stock and thicken with cornstarch.
Add the yogurt, chicken, and parsley. Reheat just below the boiling point.