1 sm. summer squash
1 sm. zucchini
1 lg. leek
1 lg. carrot
2-3 tbsp. butter
1-2 cloves garlic, minced
4 boneless chicken breasts pounded lightly
1/4 c. dry vermouth
1 (8 oz.) carton plain yogurt
1 tbsp. cornstarch
2 tbsp. fresh chives
1/8 tsp. red pepper

Cut vegetables into julienne strips. In large skillet melt 2 teaspoons butter. Add garlic; cook about 30 seconds. Add carrot; cook and stir for 1 minute. Add zucchini, squash and leek. Cook and stir 3-5 minutes until crisp-tender. Remove vegetables and keep warm. Cook chicken in remaining butter and keep warm.

For sauce: Add vermouth to pan. Deglaze pan until vermouth comes to a boil. In small bowl combine yogurt, cornstarch, chives and red pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes. Season with salt and pepper to taste.

To serve: Place vegetables on plate. Place chicken breasts on top of vegetables. Spoon yogurt sauce over all.