- 1 cup plain low-fat yogurt
- 1/4 cup fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 4 skinless boneless chicken breast halves
- 2 cups (or more) canned low-salt chicken broth
- Combine first 4 ingredients in a small bowl; whisk to blend. Season with salt and pepper.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
- Arrange chicken in a single layer in heavy medium skillet. Add enough broth to cover chicken and bring to boil. Cover skillet and turn off heat. Let stand until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to plates. Cut chicken crosswise into thin slices. Spoon yogurt sauce over chicken.