1 (4 ounce) can chicken broth
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried parsley
1 (8 ounce) package skim milk yogurt
2 teaspoons all-purpose flour
1 tablespoon chopped pecans
In a large pan heat oil in deep-fryer or metal skillet until medium-high, about 3 minutes.
In a small bowl, stir together chicken broth, oil, garlic, salt, parsley, yogurt, flour, pecans and chicken mixture.
Fry chicken slices about 2 inches from oil, about 4 to 5 minutes on each side.
Turn chicken and oil over and add water and bacon. Cook about 10 minutes on each side, brushing frequently with remaining flour. Spoon chicken mixture onto salad plate.