Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

Recipe courtesy Bon Appetit Magazine

Ingredients

1 cup chicken broth
1 tsp. dill weed
1 tsp. onion powder
1 tsp. garlic powder
1 lb. boned, skinned and halved chicken breasts (cutlets)
2T tomato sauce
2 tsp. paprika
Pinch sugar
1/4 cup plain lowfat yogurt at room temperature
*If you would like to sharpen the paprika flavor, substitute 1/4 cup sour cream for the yogurt.

Directions

1. In a large skillet, combine broth, dill weed, onion powder and garlic powder.
2. Add chicken and bring liquid to a boil.
3. Reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes.
4. With a slotted spoon, remove the chicken and place on a serving plate; cover to keep warm.
5. Boil liquid remaining in skillet to reduce to about a 1/2 cup.
6. Once reduced, stir in tomato sauce, paprika and sugar.
7. Heat until hot, then stir in yogurt.
8. Spoon sauce over chicken.

Suggested side dishes: brown rice and steamed vegetables