4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 rib celery, sliced
30 ml butter 2 tbsp
30 ml flour 2 tbsp
10 ml garlic clove, minced 2 tsp
500 ml chicken broth 2 cups
1 ml dried ground sage 1/2 tsp
4 large potatoes, cooked
125 ml plain yogurt 1/2 cup
Cook chicken in boiling water for about 10 minutes or until done; cube. Cook onion, celery and 1 teaspoon (5 ml) garlic in 1 teaspoon (5 ml) of butter until tender. Stir in flour and sage; add broth all at once. Cook and stir until thickened and bubbly. Add chicken and heat through. Pour into a baking dish. Mash potatoes; stir in yogurt, remaining butter and garlic. Spoon over chicken. Bake in preheated 375 F (190 C) oven for 30 minutes.
Serves 4