Ingredients

1 tablespoon olive oil
4 small skinless, boneless chicken breast halves (about 1 pound total)
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 teaspoon cornstarch
1/3 cup plain low-fat yogurt
2 tablespoons half-and-half
3/4 cup chicken broth
2 tablespoons lemon juice
2 garlic cloves minced
2 tablespoons minced shallot
1 small tomato, chopped
1/3 cup chopped cilantro

Directions

In a large skillet, warm the oil over medium-high heat. Add chicken and cook on one side until lightly browned, about 5 minutes. Turn chicken over, sprinkle with the pepper and half the salt and cook until lightly browned and just cooked through, about 4 minutes. Transfer to heated serving platter and cover with foil to keep warm.

Meanwhile, in small bowl, combine cornstarch, 1 tablespoon water and stir to blend. Stir in yogurt and half-and-half until combined.

Stir broth, lemon juice, garlic and shallot into skillet. Reduce heat to low and simmer 30 seconds. Stir in tomato, yogurt mixture, remaining salt, and cook for 1 minute. Remove from heat and stir in cilantro. Spoon sauce over chicken and serve hot. Serves 4.