Recipe - Creamy Herb Chicken

1 tablespoon Vegetable oil
4 Skinless, boneless chicken
breast halves (4 ounces
each)

FOR THE SAUCE
1 md Yellow onion, chopped (about
1 cup)
3 Cloves garlic, minced
One half teaspoon Ground cumin
One fourth teaspoon Black pepper
One half cup Reducedsodium chicken broth
3 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh chives
(optional)
1 cup Lowfat plain yogurt

I tried this last night and it was very yummy and fresh tasting! I got the
recipe from Healthy Meals in Minutes. I served this with the Crumb Topped
Potatoes (posted in separate message).

In a large nonstick skillet, heat oil over medium heat. Add chicken; cook,
turning once, until no longer pink, about 6 minutes.

Remove chicken and place on a plate; cover with foil to keep warm.

For the sauce, add onion to skillet and cook, stirring frequently, until
softened, about 3 minutes. Stir in garlic, cumin, and pepper. Cook for 1
minute.

Add broth, parsley, and chives to skillet; cook, stirring, until broth is
reduced slightly, about 3 minutes.

Return chicken to skillet and cook until heated through, about 3 minutes.
Using a slotted spatula, place chicken on individual serving plates.

Reduce heat to low. Whisk yogurt into skillet; cook, whisking constantly
until sauce is heated through, about 30 seconds. Spoon yogurt sauce over
chicken.

Per Serving: Calories 214 (25% from fat), Carbohydrates 9g, Protein
30g, Sodium 187mg, Fat 6g, Cholesterol 69mg

Posted to EATL Digest 10 Dec 96

From: Pamela Ramsey risha@EROLS.COM

Date: Wed, 11 Dec 1996 11:59:19 0800