| 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
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”