Ingredients:
1 cup chicken broth
1 teaspoon dill weed
1 teaspoon onion powder
1 teaspoon garlic powder
1 lb chicken cutlets
2 tablespoons tomato sauce
2 teaspoons paprika
1/4 cup plain yogurt, at room temperature
Directions:
In a large skillet, combine broth, dill, onion and garlic powders.
Add chicken.
Bring to a boil.
Cover, reduce heat and simmer until chicken is cooked through, about 10 minutes.
With slotted spoon, remove chicken to serving platter and keep warm.
Continue cooking remaining liquid in skillet until reduced to about 1/2 cup.
Stir in tomato sauce and paprika.
Heat until hot.
Stir in yogurt.
Spoon sauce over chicken.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.