French Chicken with Dijon & Provençal Herbs
Method
Season the chicken with salt, black pepper and half of the herbes de Provence.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chicken and cook for 5–6 minutes on each side until golden and cooked through. Transfer to a plate and allow it to rest briefly.
Add the shallots, mushrooms and courgette to the same skillet. Cook for 5–6 minutes until softened and lightly golden.
Add the garlic and remaining herbes de Provence, then stir for 30 seconds.
Pour in the chicken stock and Dijon mustard, stirring until combined. Reduce the heat to low.
Stir in the Greek yogurt and fresh thyme, then return the chicken to the skillet and gently coat it with the sauce.
Add the cherry tomatoes, sprinkle with fresh parsley and serve warm.
Keep the heat low when adding the Greek yogurt so the sauce stays smooth. If the skillet is very hot, remove it from the heat for a minute before stirring in the yogurt.
Nutrition Facts
Per serving
