1 tbsp. vegetable oil
4 (4 1/2 oz.) boneless chicken halves
2 med. onions, finely chopped
2 garlic cloves, minced
1 c. chicken broth
2 tbsp. Dijon mustard
1 c. plain lowfat yogurt
Salt & pepper

Heat oil in large nonstick pan. Add chicken. Cook over high heat until lightly brown. Remove chicken, set aside. Add onion, garlic to pan. Reduce heat, cook about 3 minutes. Add chicken broth. Whisk in mustard until blended. Return chicken to pan. Reduce heat to low, cover and simmer 15 minutes. Transfer chicken to plate, cover.

Boil sauce, put yogurt into small bowl and gradually whisk 1/3 cup hot sauce. Stir into sauce in skillet. Simmer about 1 minute. Pour sauce over chicken.