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Yogurt Chicken Lowers Calories, Fat Content

August 20, 1987

"This yogurt chicken allows me to use non-fat yogurt and low-fat sour cream to reduce the calories and fat content of the dish," Paulette Sexton writes.

YOGURT CHICKEN

3 tablespoons butter

4 chicken breast halves, skinned and boned

1 clove garlic, minced

2 tablespoons minced shallots or onion

2 tablespoons tarragon

1 teaspoon lemon pepper

1 cup chicken broth

1/2 cup plain non-fat yogurt

1/4 cup low-fat sour cream

1 tablespoon cornstarch

1/4 cup cold non-fat milk

1/2 cup sliced mushrooms

1 cup green seedless grapes, optional

1/4 cup slivered almonds, optional

2 tablespoons chopped parsley

Melt butter in large skillet over medium heat. Brown chicken, garlic and shallots in butter. Sprinkle with tarragon and lemon pepper. Add broth and simmer 20 minutes, covered. Add a little water if chicken becomes dry.

Stir together yogurt and sour cream. Dissolve cornstarch in milk and stir into sour cream mixture. Remove chicken to platter and keep warm. Add yogurt mixture to broth and whisk until smooth. Return chicken to skillet. Stir in mushrooms and grapes and heat thoroughly. Garnish with almonds and parsley and serve immediately. Makes 4 servings.

--PAULETTE SEXTON

Fullerton

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