Mushroom Chicken

2 tbs butter
1 tbs olive oil
1 onion sliced
3 large chicken breast bone in skin on (3.5 lb)
4 tbs of flour
4 c. chicken broth
2 c. of quartered mushrooms
1 c. dry white wine
2 tbs marjoram
1 Turkish bay leaf
½ c Greek yogurt or sour cream

I could not have been more pleased with the way this came out. It was creamy and earthy and wonderful (if I do say so myself!) I, have a love affair with Greek yogurt. It allows me to have all the yummy goodness of sour cream with ¼ of the fat and calories. My husband, who I can’t get to eat anything that is adjacent to light and healthy loves it and told me I could stop buying sour cream. For those of you that hate mushrooms (and I know you odd things are out there) you could omit them and substitute peppers or potatoes. I used bone in/skin on chicken. I think keeping the skin on made this a very rich and wonderful dish, but I think you could easily (and I did) take the skin off the chicken and eat the meat without it, I just recommend cooking with it.

Add butter and olive oil to stock pot or Dutch-oven and melt butter.
Add the onion and sauté over medium heat for about 10 minutes.
Salt and pepper chicken (I also used a little onion salt) and lay on bottom of pot.
Sprinkle with 4 tbs of flour then add 4 cup of chicken broth and bring to a boil.
Once boiling reduce to simmer and simmer for 20 minutes. Add 1 cup of dry white wine, mushrooms, bay leaf and 2 tablespoons of marjoram and simmer for 40 minutes.
Take about ½-1 cup of hot liquid and add to your yogurt or sour cream, stir, and then put the mixture back into the pot. Doing this keeps the milk from curdling.
Heat for 5 more minutes and serve.

For those of you doing weight watchers this would be about 9 points per breast the best I can tell (they don’t give you a raw, bone in skin on choice??) . I served this with mashed potatoes that I put skim milk and about 3 tbs of greek yogurt in and it was great and about 1.5 per ½ c. serving.

Hungarian Chicken

I am calling this Hungarian Chicken, for lack of a better idea of what to call it. This is how this came into being. It is cold here, and I think to myself, “Hungarian!” I mill it about in my head and finally decided on Chicken Paprika. So at the market I pick up a green pepper. When I got home I look up some recipes, none had green pepper and all called for split chicken breast and I just had boneless/skinless. What?? So what does any good blooded girl do? I called my mom. She said, “No, you are thinking of that pork recipe.” Shoot, she was right…but I had chicken defrosted. Hence the experiment began.

1 package of egg noodles
1 tbs oil
1 onion
1.5 lbs chicken cubed
3 tbs flour
3 cups chicken broth
1 c. white wine
1 green pepper sliced
2 tbs paprika (Hungarian sweet)
1 C. full fat Greek yogurt or sour cream





Sautee onion and chicken for 5 minutes.

Sprinkle 3 tbs flour over mixture and stir to coat.

Add 3 cup chicken broth and 1 tsp thyme and simmer for 20 minutes.

Add pepper to taste, paprika, 1 cup of dry white wine (preferably not a chardonnay) and sliced green pepper and simmer for 10 minutes.

Meanwhile prepare egg noodles.

Turn the burner down. Scoop the yogurt (or sour cream if you want) into a bowl. Add to the yogurt about ½ of the hot sauce from the pan and stir and then add the yogurt mixture to the pan with the chicken and green pepper. Add the hot liquid to the yogurt fist and than adding that mixture to the pan should prevent you from getting a lumpy or grainy texture from the yogurt curdling.


Sever over noodles and enjoy.