|Butter||30 Milliliter (2 Tablespoon)|
|Mushrooms||360 Gram, sliced (1 1/2 Cups)|
|Canned chicken broth||13 3⁄4 Ounce (413 Milliliter, 1 Can)|
|Marinated artichoke hearts||16 Ounce, marinated (Juice Reserved, 480 Gram)|
|Chicken breasts||3 , split, skinned and boned|
|Plain non-fat yogurt||240 Milliliter (1 Cup)|
In a medium-size frying pan, melt butter.
Add the mushrooms and saute until wilted.
In a large skillet, mix the chicken broth with the juice from the artichoke hearts; bring to a boil.
Add the chicken, cover and poach for 20 minutes, turning the chicken occasionally.
Remove the chicken from the pan and place it in a covered dish to keep it warm.
Reduce the liquid in the pan by half.
Add the artichoke hearts and mushrooms and stir.
Reduce heat and add the yogurt mixing gendy.
Pour over the warm chicken.