Chicken with Honey-Mustard Sauce


  • 1/2 cup plain nonfat yogurt
  • 1/4 cup honey
  • 1/4 cup white wine
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • Salt and pepper, to taste
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 tablespoon olive oil


  1. Combine yogurt, honey, wine, mustard, soy sauce and ginger in a small bowl and whisk to combine.
  2. Season to taste with salt and pepper. Set aside.
  3. Sprinkle chicken breasts with salt and pepper.
  4. Heat olive oil over medium-high heat in a non-stick skillet and sauté chicken until just cooked through, about 5 minutes per side.
  5. Pour yogurt mixture over chicken in skillet, bring to a simmer and cook 2-3 minutes to heat through.
  6. Serve chicken with sauce.
  7. Serves 4.