Creamy Herb Chicken


  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves (4 ounces each)
  • For the Sauce:
  • 1 medium yellow onion chopped (1 cup)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons chopped fresh chives (optional)
  • 3 tablespoons chopped fresh parsley
  • 1 cup low-fat plain yogurt

In order to make creamy herb chicken first in a large nonstick skillet, heat oil over medium heat. Add chicken; turning once, until no longer pink, about 6 minutes.

Next remove chicken and place on place; cover with foil to keep warm.

Now 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.

Then add broth, parsley, and chives to skillet; cook, stirring, until broth is reduced slightly, about 3 minutes.

Next return chicken to skillet and cook until heated through, about 3 minutes. Using slotted spatula, place chicken on individual serving plates.

Finally reduce heat to low. Whisk yogurt into skillet; cook, whisking constantly until sauce is heated through, about 30 seconds. Spoon yogurt sauce over chicken.