Skillet Rosemary Dijon Chicken in Creamy Yoghurt Sauce

Get seared chicken and a stellar sauce all in one pan with this rich, flavorful rosemary chicken dinner.

Ingredients

• 7 boneless skinless chicken breasts
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/4 cup chopped shallot
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 teaspoons chopped fresh rosemary leaves
• 1/2 cup Mountain High™ original whole milk plain yoghurt

Instructions

1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch skillet, melt butter over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Using tongs, transfer chicken to a plate.
2. Reduce heat to medium. Add shallot and garlic to drippings in skillet; cook and stir 1 to 2 minutes or until softened. Stir in wine, mustard and honey; heat just to simmering. Stir in 1 teaspoon of the rosemary; return chicken to skillet. Reduce heat to medium-low; cover and simmer 8 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer chicken to serving platter.
3. Remove skillet from heat; stir in yoghurt. Spoon sauce over chicken; top with additional 1 teaspoon rosemary.