Herbed Chicken
½ tsp salt
½ tsp paprika
¾ tsp chopped fresh basil or ¼ tsp dried whole basil
½ tsp chopped fresh rosemary leaves or 1 tsp dried whole rosemary, crushed
¼ tsp pepper
6 boneless skinless chicken breast halves
1 tablespoon butter or margarine
¼ cup Chablis or other dry white wine
3 tablespoons lemon juice
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons low-fat banana yogurt
Directions:
Combine salt, paprika, basil, rosemary and pepper, mixing well. Sprinkle over chicken.
Melt butter in a large skillet; add chicken and sauté about 5 minutes on each side or until
golden.
Combine wine and juices, mixing well; pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is done. Remove chicken to serving platter. Add yogurt to pan drippings, stirring well. Cook yogurt over low heat until thoroughly heated. Pour over chicken.
½ tsp paprika
¾ tsp chopped fresh basil or ¼ tsp dried whole basil
½ tsp chopped fresh rosemary leaves or 1 tsp dried whole rosemary, crushed
¼ tsp pepper
6 boneless skinless chicken breast halves
1 tablespoon butter or margarine
¼ cup Chablis or other dry white wine
3 tablespoons lemon juice
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons low-fat banana yogurt
Directions:
Combine salt, paprika, basil, rosemary and pepper, mixing well. Sprinkle over chicken.
Melt butter in a large skillet; add chicken and sauté about 5 minutes on each side or until
golden.
Combine wine and juices, mixing well; pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is done. Remove chicken to serving platter. Add yogurt to pan drippings, stirring well. Cook yogurt over low heat until thoroughly heated. Pour over chicken.