Creamy herb chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Skinless, boneless chicken breast halves (4 ounces each) | |
| 1 | medium | Yellow onion, chopped (about 1 cup) |
| 3 | Cloves garlic, minced | |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Reduced-sodium chicken broth |
| 3 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh chives (optional) |
| 1 | cup | Low-fat plain yogurt |
Directions
FOR THE SAUCE
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 EAT-L Digest 10 Dec 96 From: Pamela Ramsey <risha@...> Date: Wed, 11 Dec 1996 11:59:19 -0800