Lose weight & gain nutrition. Low Carb Recipes and More Healthy Recipes Learn how easy it is to live a healthy life by choosing foods that won't spike insulin.
1 lb boneless, skinless chicken breast (cut into strips)
1 cup mushrooms (sliced)
1 small onion (chopped)
2 cloves garlic (minced)
1 cup low-sodium chicken broth
½ cup fat-free Greek yogurt or light sour cream
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp smoked paprika
Salt & pepper to taste
1 tbsp cornstarch (mixed with 2 tbsp water)
Fresh parsley for garnish
Instructions
Sauté the chicken – Heat olive oil in a pan over medium heat. Add chicken strips, season with salt and pepper, and cook until lightly browned. Remove and set aside.
Cook the veggies – In the same pan, add onions and garlic, sauté for 2 minutes. Add mushrooms and cook until softened.
Make the sauce – Pour in chicken broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well.
Thicken the sauce – Add the cornstarch slurry and stir until the sauce thickens.
Combine everything – Return the chicken to the pan and let it simmer for 5 minutes. Remove from heat and stir in Greek yogurt or light sour cream.
Serve & enjoy – Garnish with fresh parsley and serve over zucchini noodles, cauliflower rice, or whole wheat pasta.