Creamy Herb Chicken

1 tablespoon canola oil
4 skinless boneless chicken breasts

For the sauce:
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup chicken broth
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 cup low-fat plain yogurt

Directions
In a large skillet, heat oil over medium heat. Add chicken; cook, turning once, until no longer pink, about 6 minutes.

Remove chicken and place on a plate; cover with foil and keep warm.

For the sauce, add onion to skillet and cook, stirring frequently, until softened, about 3 minutes. Stir in garlic, cumin, and pepper. Cook for 1 minute.

Add broth, parsley, and chives to skillet; cook, stirring, until broth is reduced slightly, about 3 minutes.

Return chicken to skillet and cook until heated through, about 3 minutes. Using a slotted spatula, place chicken on individual serving plates.

Reduce heat to low. Whisk yogurt into skillet; cook, whisking constantly until sauce is heated through, about 30 seconds. Spoon yogurt sauce over chicken.

Serves 4