I am so excited to share this recipe!! I have been hacking my way through different traditional recipes using yogurt and this one turned out so awesome!!
You know that want to lick the plate good?
I really love the yogurt that I use as it has really good strains of live culture probiotics and it is very mild in flavor. I use the brand White Mountain, but you can use any plain Greek yogurt if this brand is not available to you.
Soooo….. Let’s get started!
| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
people
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Ingredients
- 1 1/2 - 2 lbs Boneless Skinless Chicken Breast
- 2 tbs extra virgin olive oil
- 1 Lemon zested
- 1/2 cup Chardonnay Wine
- 2 tbs Capers
- 3/4 cup Plain Bulgarian or Greek Yogurt
- Salt
- Pepper
- Garlic Powder
Ingredients
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Instructions
- On a cutting board slice chicken breasts in half lengthwise (or buy thin cut breasts) and season with salt, pepper and garlic powder.
- Zest the lemon and then cut in half and set aside
- On medium heat, place large pan on burner and heat olive oil, once oil is heated add in chicken, turn chicken every 5 minutes for 25 minutes until they are cooked through and nicely browned. Remove chicken from the pan.
- Add in wine, capers and lemon zest. Use a spatula to scrape the bits off the bottom of the pan. This will add a lot of flavor to the sauce.
- Reduce wine to half the amount and turn off the heat
- Stir in yogurt
- Add a couple of drops of lemon juice
- Add in a pinch salt, pepper and garlic powder and stir to combine – taste to see if you need more seasonings.
- Enjoy!!
Recipe Notes
Pairings: You could pair this dish with pasta, veggie noodles of your choice or roasted potatoes and a nice salad.
In the featured picture, we used spiralized potatoes tossed with olive oil, salt, and pepper, baked in the oven for about 30 minutes or until tender.
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