1 lb asparagus, halved if desired

2 tbsp olive oil divided

4 chicken-breast halves (4 oz. each)

1 tsp seasoning salt

2 tsp each butter, chopped tarragon and chopped chives

1/4 cup chicken broth

1/2 cup nonfat Greek yogurt

In skillet over medium heat, cook asparagus in 1/4 cup water 4 mins.  Add 1 tbsp oil.  Cook 2 mins.  Remove from skillet and keep warm.

Season chicken and seasoning salt.  In skillet, cook chicken in remaining olive oil 8 min or until inserted thermometer reads 165 degrees turning once.  Remove from skillet.

In skillet, cook next 3 ingredients 30 seconds.  Add broth; cook 5 min or until reduced to 3 tbsp.  Stir in yogurt.  Serve with chicken and asparagus.