Chicken And Vegetables With Yogurt Sauce Recipe

• 1 sm. summer squash
• 1 sm. zucchini
• 1 lg. leek
• 1 lg. carrot
• 2-3 tbsp. butter
• 1-2 cloves garlic, chopped
• 4 boneless chicken breasts pounded lightly
• 1/4 c. dry vermouth
• 1 (8 ounce.) carton plain yogurt
• 1 tbsp. cornstarch
• 2 tbsp. fresh chives
• 1/8 teaspoon red pepper

1. Cut vegetables into julienne strips.
2. In large skillet heat 2 tsp.
3. butter.
4. Add in garlic; cook about 30 seconds.
5. Add in carrot; cook and stir for 1 minute.
6. Add in zucchini, squash and leek.
7. Cook and stir 3-5 min till crisp-tender.
8. Remove vegetables and keep hot.
9. Cook chicken in remaining butter and keep hot.
10. For sauce: Add in vermouth to pan.
11. Deglaze pan till vermouth comes to a boil.
12. In small bowl combine yogurt, cornstarch, chives and red pepper.
13. Add in to skillet.
14. Cook and stir till thickened and bubbly.
15. Cook for 2 min.
16. Season with salt and pepper to taste.
17. To serve: Place vegetables on plate.
18. Place chicken breasts on top of vegetables.
19. Spoon yogurt sauce over all.

summer squash, zucchini, leek, carrot, butter, garlic, chicken breasts, yogurt, cornstarch, fresh chives, red pepper

Taken from cookeatshare.com/recipes/chicken-and-vegetables-with-yogurt-sauce-16973 (may not work)