baked yogurt chicken
- Categories
- Poultry
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Chicken pieces (or boneless |
| Breasts) | |
| 6 tablespoons | Butter or margarine |
| 2 tablespoons | Flour |
| 1 tablespoon | Paprika |
| 2 cups | Plain yogurt |
| ¼ cup | Fresh mushrooms -- sliced |
| 2 tablespoons | Fresh lemon juice |
| 2 tablespoons | Fresh parsley -- chopped |
Wash chicken and pat dry. Add salt and pepper. In large pan, melt 4 tablespoons of butter; fry the chicken until golden brown. Remove to buttered shallow baking dish. Sprinkleflour and paprika into pan juices and cook, stirring for 1 minute. Stir in yogurt and mix well.
Spoon over the chicken. Saute the mushrooms in the remaining butter and lemon juice for 1 minute and spoon over the chicken and yogurt.
Sprinkle with the parsley. Bake, covered, in a preheated 325F oven for about 1¼ hours, or until chicken is tender (less for boneless breasts). From Diana Rattray
Recipe By : Concord Hospital Admitting Cookbook, Concord, NH
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