Chicken With Mushrooms

Makes 4
Prep 15 m
Marinate 60 m
Cook 40 m



  1. 1 of 6 Combine yogurt, lemon juice and the 1 tablespoon dill in large bowl. Add chicken; turn to coat; refrigerate 1 hour to marinate.
  2. 2 of 6 Cook bacon in large nonstick skillet over medium heat until crisp. Remove with slotted spoon to paper toweling to drain; reserve. Spoon off and discard all but 1 tablespoon fat.
  3. 3 of 6 Combine flour with 1 teaspoon salt and the pepper in a shallow dish. Remove chicken from the marinade, and coat on all sides with flour mixture.
  4. 4 of 6 Heat skillet with remaining bacon fat over medium-high heat. Add chicken; cook 2 minutes per side or until golden. Remove chicken to platter.
  5. 5 of 6 Heat oil in skillet over medium-high heat. Add onion; saute 8 minutes. Pour in broth and wine; bring to boiling, scraping up any browned bits from bottom of skillet. Add beans and mushrooms; simmer, uncovered, 5 minutes.
  6. 6 of 6 Crumble bacon. Add cream and remaining salt to skillet. Return chicken and crumbled bacon to skillet; cook, uncovered, over low heat until instant-read meat thermometer inserted into thickest part of chicken breast registers 170 degrees F, about 15 minutes. Stir in remaining dill. Serve hot.
Nutrition Information for Chicken With Mushrooms
Servings Per Recipe: 4
Per Serving: 4 g fiber, 5 g sat. fat, 15 g Fat, total, 121 mg chol., 47 g pro., 22 g carb., 421 kcal cal., 1443 mg sodium