Creamy herb chicken

Yield: 1 Servings

Measure Ingredient
1 tablespoon Vegetable oil
4 \N Skinless, boneless chicken breast halves (4 ounces each)
1 medium Yellow onion, chopped (about 1 cup)
3 \N 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

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

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