Baked Yogurt Chicken

Course : Chicken
Serves: 4
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3 pound frying chicken, cut up
1 teaspoon salt and pepper
6 tablespoons butter or margarine
2 tablespoons flour
1 tablespoon paprika
2 cups Dannon Plain Yogurt
1/4 pound fresh mushrooms -- sliced
2 tablespoons fresh lemon juice
2 tablespoons fresh dill or parsley -- chopped

Preparation / Directions:

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.


Nutritional Information:

180 Calories (kcal); 18g Total Fat; (84% calories from fat); 1g Protein; 6g Carbohydrate; 47mg Cholesterol; 177mg Sodium

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