1 T. Olive Oil
2 1/2 – 3 lb. Whole Chicken, cut into pieces, skinned
8 small white Onions, peeled
8 cloves Garlic
1 C. Chicken Broth
2 T. Bourbon or Orange Juice
1/2 tsp. dried Tarragon
Nonstick Cooking Spray
2 medium Carrots, peeled and sliced 1/2″ thick
6oz. Mushrooms, quartered
2 tsp. Lemon Juice
1/2 tsp. Pepper
1/2 C. plain non-fat Yogurt

Heat oi in heavy 12″ skillet over moderate heat. Add the chicken and cook, turning occasionally, until no longer pink on the houtside, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. In the same skillet, cook the onions and garlic until soft, about 5 minutes. Add the chicken broth, bourbon and tarragon to the skillet and cook uncovered for 2 minutes. Return chicken to the skillet, cover, and simmer for 10 minutes. Transfer breasts to a platter and cook the remaining chicken 15 minutes longer or until fork tender. Meanwhile, coat heavy 10 inch skillet with cooking spray and set over moderate heat for 3o seconds; add carrots and mushrooms and cook until the mushrooms are lightly colored, 4-5 minutes. Add vegetables tothe chicken mixture along with lemon juice, pepper and the chicken breasts; bring to serving temperature, about 5 minutes. Stir in yogurt (do not boil) and heat 1 minute longer.

Yield: 4 servings
Calories: 284
Fat: 13g
Fiber: 2g