Pan-Fried Chicken & Cilantro

It's difficult to believe that the rich-tasting sauce coating this flavorsome chicken doesn't contain lots of heavy cream. Nevertheless, this is a lowfat dish and all it needs as an accompaniment is a steamed green vegetable or a crisp salad. Taken from "The Best Ever Low Fat" cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  bunch fresh cilantro
• 1  tablespoon  corn oil
• 4  boneless skinless chicken breasts (trimmed of all visible fat)
• 1  teaspoon cornstarch
• 1  tablespoon water
• 1⁄3 cup low-fat plain yogurt
• 2  tablespoons  light cream (reduced fat)
• 3⁄4 cup chicken broth
• 2  tablespoons lime juice
• 2  garlic cloves
• 1  shallot, finely chopped
• 1  tomatoes, peeled, seeded and chopped
•  salt
•  pepper

Directions

1. Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
2. Heat the corn oil in a heavy-bottom skillet, add the chicken and cook over medium heat for 5 minutes on each side, or until the juices run clear when the meat is pierced with the tip of a sharp knife.
3. Remove from the skillet and keep warm.
4. Mix the cornstarch and water until smooth.
5. Stir in the yogurt and cream.
6. Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
7. Reduce the heat and let simmer 1 minute.
8. Stir the tomato into the yogurt mixture and stir the mixture into the skillet.
9. Season to taste with salt and pepper.
10. Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
11. Stir in the chopped fresh cilantro.
12. Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.