Baked Yogurt Chicken

Serving Size : 4

• 2 1/2 pounds chicken pieces (or boneless breasts)
• 6 tablespoons butter or margarine
• 2 tablespoons flour
• 1 tablespoon paprika
• 2 cups plain yogurt
• 1/4 cup fresh mushrooms -- sliced
• 2 tablespoons fresh lemon juice
• 2 tablespoons 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.
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 1/4 hours, or until chicken is tender (less for boneless breasts).
From Diana Rattray