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.