4 boned and skinned chicken breast halves
1/4 c. lemon juice
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. water
1/4 c. plain low fat yogurt
1 tsp. cornstarch

Sprinkle chicken with lemon juice and refrigerate 1 hour. Then arrange in a nonstick skillet, including lemon juice. Sprinkle with pepper and paprika. Add water around the chicken. Cover tightly and simmer for 15 to 20 minutes or until tender. Remove chicken to a platter. Combine yogurt and cornstarch, stir into broth and cook over very low heat to prevent curdling. Pour over chicken and serve at once. Dash paprika over chicken, if desired. Makes 4 servings.