Preparation:
Wash chicken pieces and wipe dry. Add salt and pepper. In a large pan, melt 4 tablespoons of butter; fry chicken until golden brown. Remove to buttered shallow baking dish. Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute. Stir in yogurt and mix well. Spoon over chicken. Saute mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan. Sprinkle with the dill. Bake, covered, in preheated moderate oven (325F degrees) for about 1 1/4 hours or until chicken is tender. |
