|Vegetable oil||1 Tablespoon|
|Chicken||1 , cut into serving pieces and skinned|
|White onions||8 Small, peeled|
|Garlic||8 Clove (40 gm) (Use Small Clove)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Orange juice/Bourbon||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crumbled|
|Non-stick cooking spray||2 Tablespoon|
|Carrots||2 Medium, peeled and sliced 1/2 inch thick|
|Mushrooms||6 Ounce, quartered|
|Lemon juice||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
Heat the vegetable oil in a heavy 12 inch skillet over moderate heat.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onions and garlic until soft about 5 minutes.
Add the chicken broth, bourbon, and tarragon to the skillet, and cook, uncovered, for 2 minutes.
Return the chicken to the skillet, cover, and simmer for 10 minutes.
Transfer the breasts to a platter and cook the remaining chicken 15 minutes longer or until fork tender.
Meanwhile, coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds; add the carrots and mushrooms and cook, uncovered, until the mushrooms are lightly colored 4 to 5 minutes.
Add the vegetables to the chicken mixture along with the lemon juice, pepper, and chicken breasts; bring just to serving temperature about 5 minutes.
Stir in the yogurt and heat (do not boil) 1 minute longer.