5 Oz boneless raw chicken breast, broilers or fryers
1/4 cup canned chicken broth, condensed
4 Tsp cornstarch
5 Cups raw mushroom, sliced/peices
4 Tsp extra virgin olive oil
2 Cups red pepper, sweet raw
2 Cups green raw snap bean
1 Cups low fat yogurt (12g protein per 8oz serv)
2 Tsp curry powder
In non stick saute pan, place 2/3 tsp oil and diced chicken.
Cook chicken until browned and done, then add wine, chicken broth, yogurt, curry powder, and cornstarch. Stirring occasionally.
Heat until thick sauce forms, then simmer for 5 minutes.
While chicken is cooking, in another saute pan place 2 tsp oil, mushrooms, bell pepper, and snow peas.
Cook until mixture is tender.
Place an equal amount of vegetable in 2 plates then top with equal amounts of chicken mixture. Serve!