(Lower fat equivalent to sour cream mushroom chicken)

Juice of 1 lemon
3 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. tumeric
3 tsp. ground or powdered cumin
1 lg. handful fresh mint leaves, finely chopped
6 lg. chicken breasts, boned
3/4 c. plain lowfat yogurt
Coriander leaves for garnish (optional)

Place all the ingredients except the chicken and the yogurt in a food processor and blend to make a paste. (I don't have a food processor and it works okay.) Rub this mixture over the chicken and leave it to marinate for at least one hour.

Preheat oven to 350 degrees. Place the chicken in its marinade in a flameproof casserole. Cover and bake for 40 minutes or until the chicken is tender. Remove the chicken from the oven; set aside and keep warm. Bring the juices remaining in the baking pan to a boil and reduce to approximately one and a half cups. Remove from heat and stir in the yogurt. Place the chicken pieces on a platter. Pour the sauce over and serve with fresh coriander leaves (optional).

Makes 6 servings.