Chicken and Mushrooms in a White Wine Sauce

INGREDIENTS:

• 1/4 cup Whole Wheat flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. paprika
• 3-4 boneless, skinless chicken breasts
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1/2 lb. baby bella mushrooms or white button mushrooms, sliced
• 1/2 cup dry white wine
• 1/4 cup low sodium chicken broth
• 2 tbsp. Dijon mustard
• 2 tbsp. Greek yogurt

DIRECTIONS:

1. Combine the flour, garlic powder, onion powder, salt, pepper, and paprika into a Ziploc bag.  Add the chicken and shake well to coat.
2. Heat the oil in a large pan and sear chicken until lightly brown on both sides.  Place the browned chicken on the bottom of the crockpot.
3. Saute the onions and garlic in the same pan until lightly brown.
4. Add the wine and chicken broth and stir in the mustard and cook for 1 minute.  Spoon the onion mixture over the chicken in the crockpot.
5. In the same pan, saute the mushrooms until softened, approximately 2 minutes.  Add them to the crockpot.
6. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours).
7. Remove the chicken from the crockpot and stir in the Greek Yogurt.  Put the chicken back in and cover and cook for an additional 5 minutes.  *The chicken might fall apart during the process, which is OK!*
8. Serve over brown rice or quinoa.