Chicken, creamy mushroom sauce (light version)

Chicken with creamy mushroom sauce (lighter version)

I developed a light version of the classic combo of chicken and creamy mushroom sauce! I chose portobellos and shiitakes to pair the chicken. I deglazed with pernod (optional but highly recommended). The ultra creamy sauce is based on cottage cheese and 2% milk!! It tastes so good and obviously contains much less fat than 35% cream. We garnish with fresh tarragon leaves (it goes really well with chicken) and I serve it with a little arugula salad. Go make ittt!

Servings: 4 to 6

Preparation: 15 minutes

Cooking: 20 minutes

Ingredients :

• ½ cup 0% cottage cheese
• ¼ cup 2% milk
• 4 chicken breasts, cut in half lengthwise
• 1 tsp kosher salt
• Pepper from the mill, to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 oz of Pernod or Pastis, optional
• 2 small French shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 3 mini portobello mushrooms, thinly sliced
• 200g shiitake mushrooms, thinly sliced
• 1/3 cup chicken broth
• 2 tbsp dijon mustard
• 1 tsp fresh thyme
• Zest of half a lemon, to serve
• Juice of half a lemon, to serve
• Fresh tarragon leaves, for serving

Salad to accompany:

• Rocket
• Lemon juice
• Extra virgin olive oil
• Salt flakes

Steps:

1. Mix in a bowl with a hand mixer or in a blender the cottage cheese and milk until smooth. Set aside.
2. Season chicken breasts with salt and pepper on each side. Sprinkle flour over chicken and shake off excess.
3. Heat a large skillet over medium-high heat and add the oil. Cook the chicken for about 3 minutes on each side until golden brown. Add the Pernod, stir and remove the chicken from the pan.
4. Add a little more olive oil to the pan. Add the shallots and garlic. Cook for about 2 minutes and add the mushrooms. Cover, reduce the heat to medium and cook for 5 minutes. Stir and cook until the mushrooms are tender - about 2 minutes. Add the chicken broth, Dijon mustard, thyme, and cottage cheese mixture. Mix all the ingredients well and return the chicken to the pan. Bring to a boil and stir to incorporate the chicken into the sauce.
5. Serve immediately and sprinkle with lemon zest and juice and fresh tarragon leaves. Serve with a mountain of baby rocket garnished with lemon juice, extra virgin olive oil and flaked salt. SO good.