Categories: lo-cal, low fat, quick cooking

Ingredients

• 1 cn Low-salt chicken broth,
• -14 1/2 oz size/
• 6 c Sliced mushrooms
• 2 tb Olive oil
• 2 Garlic cloves, minced
• -Freshly ground pepper to
• -taste
• 1/2 c Non-fat plain yogurt
• 2 ts Cornstarch
• 4 skinless, boneless chicken breasts about 6 oz ea

Directions

1. Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside.

2. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with pepper. Add yogurt and cornstarch to reduced broth and whisk to blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring constantly until thickened. Remove from heat and keep warm.

3. Season chicken breasts with salt and pepper and saute in a lightly oiled non-stick pan over medium-high heat 6 minutes per side. Arrange each breast on a dinner plate with reserved sauce.

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