Wash chicken and pat dry. Add salt and pepper. In large pan, melt
2 tablespoons of butter and 2 tablespoons of olive oil; cook the chicken until golden brown on both sides. 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 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
325° oven for about 1 hour to 1/4 hours, or until chicken is tender (far less
for boneless chicken breasts).
Calories per serving: 577
Fat per serving: 32.4g