Baked Yogurt Chickenpoultry 2 1/2 lb chicken pieces (or boneless 1 breasts) 6 tablespoon butter or margarine 2 tablespoon flour 1 tablespoon paprika 2 cup plain yogurt 1/4 cup fresh mushrooms -- sliced 2 tablespoon fresh lemon juice 2 tablespoon 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 |
