Baked yogurt chicken
4 Servings
Ingredients
| Quantity | 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 |
Directions
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