Description
This Grilled Chicken with Mushroom Thyme Cream Sauce is full of flavor. Juicy, tender chicken is covered in a creamy homemade mushroom sauce!
Ingredients
Scale
- 1 tablespoon of coconut oil
- 1/2 cup of shallots, chopped
- 1 garlic clove, minced
- 1 1/2 cup of mushrooms, sliced
- 2 tablespoons of fresh thyme, chopped
- salt & pepper
- 1 cup of low sodium chicken broth
- 2 tablespoons of flour
- 2 tablespoons of water
- 1/2 cup of plain greek yogurt
- juice of half a lemon
- 4 boneless chicken breasts
- salt & pepper
Instructions
- Melt 1 T. of coconut oil in a saute pan over medium heat. Add 1/2 cup shallots and 1 minced garlic clove. Sweat the vegetables until shallots are translucent, about 2-3 minutes.
- Add 1 1/2 cup of sliced mushrooms.
- Cook until slightly softened, about 5-7 minutes. Add 2 T. of fresh thyme, salt, and pepper.
- Add 1 cup of low-sodium chicken broth, bring to a boil then reduce to simmer.
- Let simmer for about 8-10 minutes.
- In the meantime, season 4 boneless chicken breasts with salt and pepper on both sides.
- Grill each side for approximately 5-6 minutes, making sure there is no pink and you get some nice grill marks.
- Set chicken aside.
- Back to the mushrooms: In a small bowl, mix 2 T. of flour with 2 T. of water, stir until flour dissolved.
- Add flour mixture to mushroom broth, stir until completely combined. (This will help thicken the sauce.) Let simmer for 2-3 minutes. Add 1/2 cup of plain greek yogurt and juice of 1/2 lemon to mushroom sauce.
- Stir until yogurt dissolves and completely combined. Let flavors soak in for 2-3 minutes.
- Serve over grilled chicken breast.
