|2½ pounds||Chicken pieces (or boneless|
|6 tablespoons||Butter or margarine|
|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
Random recipe of the day