Saucy Herbed Chicken Breasts

Saucy Herbed Chicken Breasts

  • Prep: 25 min
  • Cook Time: 1 hr 25 min
  • Total: 1 hr 50 min
  • Serving: 8

Saucy Herbed Chicken Breasts have a delicious yogurt sauce.


  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 chicken breasts, cut in half
  • 1/2 cup onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 cup mushrooms, sliced
  • 1/4 cup butter
  • 3/4 cup white wine
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 cups fat free plain yogurt
  • 1 teaspoon salt
  • 1/2 teaspoon dried tarragon leaves


  1. Heat oven to 350 degrees F. Heat 2 tablespoons butter and the vegetable oil in a 9 by 13 inch baking pan in the oven until melted. Place chicken in baking dish; turn to coat with butter mixture. Arrange chicken, skin sides up, in dish. Bake uncovered 1 hour, drain.
  2. Cook onion, garlic and mushrooms in 1/4 cup butter in 10 inch skillet until onion is tender; stir in wine. Stir cornstarch into water until smooth; stir into wine mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.
  3. Stir in yogurt, salt and tarragon leaves; pour over chicken. Cover tightly with aluminum foil. Bake 15 minutes or until chicken is done.
  4. Remove chicken to a warm platter. Stir sauce; spoon over chicken. Sprinkle with additional tarragon leaves, if desired.


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