Cucumber Chicken

A recipe from my 365 Healthy Favorites cookbook!

Ingredients:

2 Kirby cucumbers

1 (14 1/2 oz) can reduced-sodium chicken broth

1/8 teaspoon garlic powder

4 (4 oz) boneless, skinless chicken breast halves

1 cup low-fat plain yogurt

1 1/2 teaspoons fresh lemon juice

1 tablespoon cornstarch

2 teaspoons snipped fresh dill

Directions:

1. Score the skin of the cucumbers by dragging a dinner fork along the length of the cucumbers to make stripes. Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the seeded pieces crosswise into thin slices to set aside.

2. Combine the broth and garlic poweder in a large skillet and heat to boiling over medium-high heat. Add the cucumbers and chicken and poach until the chicken is cooked through, about 5 minutes. Remove the chicken and cucumbers to a serving platter using a slotted spoon.

3. Combine the yogurt, lemon juice, cornstarch, and dill in a bowl and stir until blended. Whisk into the broth in the skillet and heat to simmering over medium heat, whisking constantly, until the sauce is thickened. Pour the sauce over the chicken and cucumbers.