1 c. plain yogurt
1 oz. chopped scallions
1/2 tsp. salt
1/4 tsp. white pepper
4 skinned, boneless chicken breasts
1 1/2 c. chicken broth, divided
1 tbsp. plus 1 tsp. cornstarch

Combine yogurt, scallions, salt and pepper in large bowl. Add chicken, cover and marinate 3 hours in refrigerator, turning occasionally. Remove chicken from marinade. Reserve marinade. Place chicken in heated non-stick skillet and brown on all sides. Add 1/2 cup broth; cover and simmer until chicken is tender. Remove chicken. Dissolve cornstarch in remaining broth. Add to pan juices, stirring until thickened. Remove from heat. Stir in marinade and serve on chicken. May be reheated but do not boil.