|Chicken breasts||4 , boned and split|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Honey||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
Rub all sides of chicken with lemon juice; season with salt and pepper.
Melt butter in large skillet.
Saute chicken breasts until golden brown on both sides.
Remove to warm plate.
Add onion; saute until transparent.
Stir in honey, nutmeg, broth and yogurt; simmer 5 minutes; do not boil.
Taste and adjust seasoning.
Return chicken to pan; spoon sauce over chicken.
Cover and cook over low heat 30 minutes or until chicken is tender.
Garnish with parsley.