4 boned, skinless chicken breast halves or turkey breast tenderloin steaks (about 1 lb. total)
1/2 c. plain low-fat yogurt
1 Tbsp. all-purpose flour
2 Tbsp. water
1 tsp. curry powder
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. dried finely shredded lemon peel
dash of paprika
2 (10 oz.) pkg. frozen broccoli spears, cooked according to pkg. directions and drained
1/4 c. peanuts, chopped

Preheat oven to 400°. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400° for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; set aside. Stir water, curry powder, garlic, salt, lemon peel and paprika together in saucepan and bring to boiling. Reduce the heat, cover and simmer for 1 minute. Add yogurt mixture. Cook until mixture is thickened and bubbly; continue cooking for 1 more minute. Arrange broccoli on a serving platter; place poultry on top. Pour sauce over poultry and top with peanuts. Makes 4 servings.

Per Serving: 247 Calories, 7 g. Fat, 68 mg. Cholesterol and 255 mg. Sodium.