Instructions: Pour enough broth into medium-size skillet to just cover chicken breasts.

Bring liquid to boiling. Lower heat. Add chicken. Cover and simmer until cooked through, about 15 minutes.

Meanwhile, saute onion in margarine in nonstick skillet until softened, 3 to 4 minutes. Add spinach; cook until wilted. Transfer to strainer; squeeze out the water.

Combine mint and spinach in food processor or blender. Whirl until chopped. Add yogurt, lemon juice, and salt. Whirl until pureed.

When chicken is cooked, slice across the grain into 1/4 inch slices.

Spoon pool of sauce on each of 4 plates. Arrange sliced breasts on top of sauce.

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