| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Vegetable oil |
| 4 | Skinless, boneless chicken breast halves (4 ounces each) | |
| 1 | md | Yellow onion, chopped (about 1 cup) |
| 3 | Cloves garlic, minced | |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Black pepper |
| 1/2 | c | Reduced-sodium chicken broth |
| 3 | tb | Chopped fresh parsley |
| 2 | tb | Chopped fresh chives (optional) |
| 1 | c | Low-fat plain yogurt |
INSTRUCTIONS
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@EROLS.COM> Date: Wed, 11 Dec 1996 11:59:19 -0800
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