Baked yogurt chicken

Yield: 4 Servings

Measure Ingredient
2½ pounds Chicken pieces (or boneless
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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