Ingredients

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 tablespoon olive oil

1 medium onion, chopped

1 (8 ounce) package baby bella mushrooms, sliced

3 cloves garlic, minced

1.5 cups chicken broth

½ cup Greek yogurt

¼ cup chopped fresh dill

2 teaspoons Dijon mustard

4 tablespoons butter

1 tablespoon flour

Directions

Season chicken with salt and pepper and sautée for 5 minutes.

Reduce heat to medium and stir in onion until translucent.

Add mushrooms and cook, stirring occasionally, for 5 minutes.

Stir in garlic and sauté about 30 seconds.

Sprinkle flour and stir in.

Stir in chicken broth and bring to a boil.

Stir in Greek yogurt, dill, and Dijon mustard.

Stir in butter.

Reduce heat to low and simmer 5 minutes.