Chicken breast, cubed
Fat free, low sodium chicken broth
1/2 oz fat free cream cheese, softened
Black and white pepper
Cut chicken in bite size chunks and fry in the chicken broth. Season the chicken with the salt, peppers and garlic powder.
In a separate pan, fry the cut mushrooms and onions also in broth with some pepper!
When the chicken is cooked, combine everything. I guess you could do everything in one pan, but I like to cook the chicken very hot and short; this way, it stays super tender while I cook mushrooms on lower heat.
After combining chicken, mushrooms and onions, turn up the heat and let the broth evaporate so the bottom of the pan turns a little brown (don't let it burn just brown). When some are brown, set down the bottom of your pan turn down the heat and add 1/2 oz cream cheese and stir it in.
The cheese should turn light brown from the residue in the pan; add a little more broth so you make a little bit of sauce; heat this up once more.
When hot, turn the heat down to low and add plain nonfat yogurt (as much as you need for the amount of sauce you want), make sure you do NOT boil the yogurt.
Keep stiring and heat it slowly try it and if it's to bland add more pepper or some more garlic powder!