Title: Baked Yogurt Chicken
Categories: Poultry
Yield: 4 Servings

2 1/2 lb Chicken pieces (or boneless
Breasts)
6 tb Butter or margarine
2 tb Flour
1 tb Paprika
2 c Plain yogurt
1/4 c Fresh mushrooms -- sliced
2 tb Fresh lemon juice
2 tb 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 1 1/4 hours, or until
chicken is tender (less for boneless breasts). From Diana Rattray

Recipe By : Concord Hospital Admitting Cookbook, Concord, NH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini