Chicken and Potatoes in Garlic Rosemary Sauce

Place the chicken breast in a large saute pan. Sprinkle about 1 teaspoon poultry seasoning on each one. Put the potatoes all around the chicken in the open spaces. Cook over medium heat, covered for about 10 minutes. Pour 1/3 of the chicken broth in the mixture. Cover.

Let cook for another 10–15 minutes or until chicken has an internal temperature of 165ºF. Remove chicken and potatoes from the pan and lower heat to low. Pour the rest of the broth in the pan and use a wooden spoon or silicone whisk to get all the brown bits off the bottom.

Add garlic and rosemary and stir. Remove pan from heat for a moment and add yogurt while stirring. Once blended, return to heat.

Either return chicken to the pan to get coated in the sauce or pour the sauce over top of the chicken and potatoes. Salt and pepper everything to taste.