4-8 chicken fillets
1 tsp. garlic salt
1/4 tsp. pepper
3 tbsp. olive oil
1 c. plain yogurt
2 1/2 tbsp. Dijon mustard
1/4 tsp. tarragon leaves
1/4 tsp. sugar
1/8 tsp. hot pepper sauce

With meat mallet, pound chicken to 1/4 inch thickness. Sprinkle chicken with garlic, salt and pepper. In fry pan, place olive oil and heat to medium-high temperature. Add chicken and cook, turning, about 8 minutes or until chicken is brown and fork tender.

In bowl mix together yogurt, mustard, tarragon, sugar and hot pepper sauce. Arrange chicken on serving platter. Drizzle half of sauce over chicken; pass remaining sauce. Makes 8 servings.