Chicken in Creamy Yogurt Sauce

This recipe was one of those where I had things on hand and decided to make them work together to come up with dinner. I'm lactose intolerant but love daisy so I always have yogurt on hand to substitute in dishes. You do need to be a little careful with yogurt because it can curdle if you heat it too fast or too long.

Ingredients:

• 3 boneless chicken breasts cut in half
• 1 tablespoon lemon juice
  
• 1/4 cup white wine
• 1/2 cup chicken broth (3/4 cup if you don't want to use the wine)
• 1/2 cup plain yogurt
• 2 cloves garlic chopped
  
• onion powder
• paprika
• peppercorns and/or ground pepper
• cayenne pepper
• poultry seasoning (I prefer Bell's)
• kosher salt
  
• olive oil
• cornstarch & water
  

Directions
1: In a large skillet heat a coupel tablespoons of olive oil. Add in chopped garlic and a teaspoon of whole peppercorns (skip if using ground pepper)
2: Season chicken breasts with salt, poultry seasoning, paprika, onion powder, cayenne powder and (if using) ground pepper.
3: Add chicken to the skillet and brown all sides.
4: Add the lemon juice, wine, chicken broth and 2 teaspoons of cornstarch mixed with 1/4 cup of cold water.
5: Bring to a boil then reduce heat to medium and cover.  Simmer for 15-20 minutes.
6: Uncover and brign the heat up to reduce the liquid, should get it to about half the original volume.
7: Reduce the heat again and add the yogurt. Once the yogurt is mixed thoroughly in turn the heat off and allow it to sit for a couple minutes to thicken.

Serving Ideas:
I had mine with some buttered english muffins but toasted french bread would also be great or even garlic bread. The sauce makes a nice gravy for mashed potatoes. A crisp salad is a good contrast too.

Variations:
Curry seasoning would be really good if you want something spicier. For a sweeter take on it rosemary and honey would also work well.