1 T. Olive Oil
\n2 1\/2 – 3 lb. Whole Chicken, cut into pieces, skinned
\n8 small white Onions, peeled
\n8 cloves Garlic
\n1 C. Chicken Broth
\n2 T. Bourbon or Orange Juice
\n1\/2 tsp. dried Tarragon
\nNonstick Cooking Spray
\n2 medium Carrots, peeled and sliced 1\/2″ thick
\n6oz. Mushrooms, quartered
\n2 tsp. Lemon Juice
\n1\/2 tsp. Pepper
\n1\/2 C. plain non-fat Yogurt<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 284
\nFat: 13g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n