Linda’s Creamy Dijon Chicken
6 pieces of chicken skinned (2lbs/1kg) boneless/ skinless thighs
8 oz mushrooms, sliced
2 oz. dried mushrooms, reconstituted
1/2 cup low-fat plain yogurt *
1/3 cup light mayonnaise *
1/4 cup sliced green onions
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp dried thyme
2 TBSP freshly grated Parmesan cheese
If necessary, cut chicken into serving size pieces, place in single layer in lightly greased baking dish (I never grease the dish and it never sticks). Combine yogurt, mayo, onions, mustard, Worcestershire sauce, salt, pepper, thyme and mushrooms in a bowl...spoon over the chicken. Bake in 350F oven for approx 50-60mins (chicken no longer pink inside). I stir it once after half an hour. When ready, sprinkle with parmesan cheese, broil for 1-2 minutes or until golden.
Makes 6 servings.
* For a saucier dish increase yogurt to 1 cup and mayonnaise to 1/2 cup.
6 pieces of chicken skinned (2lbs/1kg) boneless/ skinless thighs
8 oz mushrooms, sliced
2 oz. dried mushrooms, reconstituted
1/2 cup low-fat plain yogurt *
1/3 cup light mayonnaise *
1/4 cup sliced green onions
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp dried thyme
2 TBSP freshly grated Parmesan cheese
If necessary, cut chicken into serving size pieces, place in single layer in lightly greased baking dish (I never grease the dish and it never sticks). Combine yogurt, mayo, onions, mustard, Worcestershire sauce, salt, pepper, thyme and mushrooms in a bowl...spoon over the chicken. Bake in 350F oven for approx 50-60mins (chicken no longer pink inside). I stir it once after half an hour. When ready, sprinkle with parmesan cheese, broil for 1-2 minutes or until golden.
Makes 6 servings.
* For a saucier dish increase yogurt to 1 cup and mayonnaise to 1/2 cup.